For twelve herrings, put one pint of white wine into a saucepan, with a gill of vinegar, an onion cut into thin slices, half a carrot cut into grooved roundels, a faggot, the necessary salt, and a few peppercorns. Set to boil gently for twenty minutes.

Place the cleaned herrings in a saucepan, pour the boiling marinade upon them, and poach for fifteen minutes.

Serve very cold with the marinade, the roundels of carrot, and thin strips of onion.