Scale two dozen of fresh herrings, take off the heads and tails, split
them open at the belly, clean them out nicely, and lay them with their
roes in strong pickle of salt and water for three hours, then wipe them
well and season with
White pepper 1 oz.
Mace, in fine powder ½ oz.
Cloves, in fine powder 1 oz.
Nutmeg, in fine powder 1 oz.
well mixed and sifted; replace the roes in the fish, which lay along in
a deep dish, covered with what spice remains, and twenty bay leaves;
tie paper over, and bake them in a slow oven. Boil vinegar and water
equal parts, and when cold, pour it over the herrings so as to cover
them well. In two days they will be very good, and are intended only
for present use.