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Herrings, Pie Of

Choose some herrings with soft roes; scale and clean them well, cut off their heads, fins, and tails, split them open, take out the bones, and season the inner surface of the fish with a little salt and pepper. Line the edge of a buttered pie-dish with a good crust. Spread over the bottom of the dish a layer half an inch thick of equal parts of apples and onions, finely minced. Place the herrings on this, and cover them with another layer. Sprinkle the surface with grated nutmeg and finely-shredded lemon-rind. Place two or three small pieces of butter here and there on the top, pour a little water in, cover the pie with a crust, and bake in a good oven.