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Stewed Fresh Herring

Take some fresh herring, cut off their heads and clean them, put them in layers in an earthen pot, sprinkle salt and pepper over each layer. Mince some onions and carrots and fry them in butter, with some peppercorns, a bunch of parsley and a clove of garlic, pour over the vegetables as much white wine as will cover the fish. When the liquor boils remove the pan to the side of the fire and simmer for half an hour. Strain the liquid over the herrings and let them stew over a slow fire; they should not be touched while cooking.