Smoked Herrings

Suppress the heads and tails from a few nice herring; range them in a flat saucepan moisten them to their height in tepid water, and set the saucepan on the fire, leaving it there till the liquid is very hot, then remove them back. Thirty minutes after drain the herrings, lift off the skin, and wipe them well with a cloth; take out the middle bone; pare the fillets, coat them over with oil and broil them lightly, then range them nicely on a side dish; squeeze over the juice of a lemon, sprinkle them with some good oil, and decorate with branches or chopped parsley at each end, and half slices of lemon around.