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HERRINGS, MARINADED (a German recipe)

Put some white salted herrings into cold milk, to soak for a couple of hours. Split them open, take out the bones, cut each half-herring into three pieces, and divide the roes lengthwise. Put all in layers into a deep jar, and between each layer place a sprinkling of finely-minced shallot, pounded cloves, and white pepper, with here and there a piece of bay-leaf and a slice of fresh lemon with half the rind taken off. Place the roe with the herring, and the seasoning over the top layer, and cover the whole well with vinegar. Pour three or four table-spoonfuls of salad-oil over the vinegar, and leave it until required. The pieces of herring should be drained when wanted, and served either with cheese or as a relish for salads, breakfast, luncheon, etc. They may be used in a couple of days, but will keep good for some time. Probable cost, about 1s. per dozen.