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Herrings, Curried

Cut the heads off six herrings, bone them, and remove the roes. Put them in a pan of slightly acidulated water, and let it boil up quickly. Have ready in a saucepan an onion chopped and slightly browned in butter; put in with it a table-spoonful of curry powder, stir for a few seconds, then add half a gill of white wine and a little fish stock. Put in a pinch of roughly chopped parsley, a bay-leaf, and salt to taste, and let this boil. Arrange the herrings and roes in the saucepan, and let them be no more than covered by the liquor. Set it over the fire to boil up again; put the cover on, and draw the saucepan aside. After about ten minutes remove the herrings and roes with a fish slicer; put them on a hot dish, strain the sauce over, and serve.