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Herrings, Fresh, Baked

Scale and clean the herrings carefully, without washing them. Cut off the heads, tails, and fins; split the fish open, and take out the backbone. Sprinkle a little salt, pepper, and pounded mace over them, both inside and out, lay them in a deep baking-dish, and arrange the roes at the top. Cover them with vinegar and water in equal proportions, and put three or four bay-leaves or cloves into the liquid. Bake for one hour. They are much better eaten cold than hot. When the backbone is removed they may be neatly rolled before baking. Probable cost, 1d. or 1 1/2d. each. Sufficient, half a dozen for three persons.