Herring, Shad or Mackerel, Marinated

Clean twelve fat very fresh and soft-roed herrings, or any other of the above fishes; put them into a vessel between layers of salt and leave in a cool place for twelve hours; drain off. These may be served whole, or else cut off their heads and tails. Mince four ounces of carrots, two ounces of onions, and fry colorless in two ounces of butter, adding a bunch of parsley garnished with two bay leaves, as much thyme, two cloves of garlic, a teaspoonful of whole pepper and a few bits of mace. Moisten the whole with a bottleful of white wine and a pint of water, then let cook slowly for one hour. Lay the herrings in a deep, covered vessel, strain the stock and pour it over; boil before setting it in a slack oven for fifteen minutes; let the herrings get half cold, then arrange them on to a dish, strain the gravy over, adding to it whole peppers, bay leaf, cloves and round slices of blanched onions, and dress them on separate side dishes, pour some of the pickle over, and garnish with the slices of onions and half slices of finely cut lemons.