MARINADE OF HERRING
Soak white salted herrings for two hours in milk to cover. Split, remove the bones, and cut each half into three pieces. Pack in layers in a deep jar, seasoning between the layers with minced shallot, pounded clove and white pepper. Add here and there a bit of bay-leaf and a slice of fresh lemon with half the rind taken off. Use the roe with the herring. Season the top layer, cover with vinegar, add three tablespoonfuls of olive-oil, and let stand for two days before using.