Soused Herrings.
(Harengs marinés.)
Take half a dozen nice fresh herrings, cut off the heads and tails and thoroughly cleanse them, then wash them in cold water with a little salt, dry them with a cloth, and put them in a pie dish or basin, and cover them with French vinegar and cold water, using half of each; tie up loosely in a piece of muslin several fresh bayleaves, three or four sprigs of thyme, twelve to fifteen black and white peppercorns, three or four cloves, and a little mace, place the packet in the centre of the fish and then cover the dish over with a piece of buttered paper, stand the dish in a tin containing boiling water, and stand it in a moderate oven for twenty-five to thirty minutes, then put away till cold.
Mackerel, sprats, thin slices of salmon or trout, can be cooked and served in the same manner.