1/ Scale, bone and wash herrings
2 /Roll up from head end to tail (with skin outside). Arrange in ½ to ¾ litre/ 1 to 1½ pint heatproof dish
3/ Slice onion thinly and arrange over herrings
4/ Sprinkle with pickling spice and halved bay leaves
5/ Combine water with vinegar, sugar and salt
6/ Pour over fish
7/ Cover with lid or aluminum foil
8/ Bake in centre of slow oven (150°C/300°F or Gas No 2) for 1½hours
9/ Leave herrings to cool in dish
10/ Chill thoroughly before serving.
Serves 4
01/09/2007