Herrings, Fresh, a la Calaisienne

A Sea fish of the genus Clupea. Split as many herrings as needed through the entire back, and take out the middle bone. Stir into some fresh butter, salt, parsley, chopped up mushrooms, and lemon juice; stuff all the herrings with this butter, and lay the milts with the eggs already fried in the center; close up the herrings, and wrap them in a double sheet of paper; broil them over a slow fire, unwrap and serve very hot.