... and vinegar, then skewer each, and place in a flat saucepan containing sufficient hot water, seasoned with salt, to well cover the fish, and boil for about ten minutes. Take up the herrings, drain them carefully, and dish up—garnish with sprigs fresh parsley anci'lemon quarters —serve with plain or muetard sauce. Note. little vinegar or lemon juice added to the water in which the fish is ...