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HERRINGS (au Gratin)

Clean the fish and wipe them dry. Cut off the heads and tails, open them down the back, and take out the backbone and as many others as possible. Chop up a small piece of onion and a bunch of parsley, previously picked and washed; add a dessert-spoonful of finely-grated bread-crumbs, a tea-spoonful of mixed herbs, a little pepper and salt, and a few drops of lemon-juice. Mix all together, sprinkle the mixture upon the inner side of one herring, and lay the other herring upon it, making a sort of sandwich of the two. Put the fish thus placed one pair on the top of the other in a greased tin; lay small pieces of dripping here and there upon them, cover with a dish or greased paper, and bake in a moderate oven for half an hour, basting occasionally. Lift carefully upon a hot dish, and serve.