353—Fresh Herrings Marinaded in White Wine

For twelve herrings, put one pint of white wine into a saucepan, with one-quarter pint of vinegar, an onion cut into thin slices, half a carrot cut into grooved roundels, a faggot, the necessary salt, and a few peppercorns. Set to boil gently for twenty minutes.

Place the cleaned herrings in a sauté-pan, pour the boiling No. 168, Cooked Marinade for Venison upon them, and let them poach for fifteen minutes.

Serve them very cold with the No. 168, Cooked Marinade for Venison, the roundels of carrot, and thin strips of onion.