Soused Herrings

• 8 fresh herrings
• 1 Spanish onion
• salt and pepper
• 1 <

Wash and scale the herrings, cut off the heads, split the herrings open and remove the gut and backbone. Put a slice of onion in the centre of each fish, roll up tightly, beginning with the neck. Pack the herrings closely in a pie-dish, sprinkle with salt, pepper, bay leaf and spice, half-fill the dish with equal quantities of vinegar and water, and bake in a moderate oven (350° F., G