(Recipe #84, page 143)
Remove the milt and scale the herring, but without cutting the body open, wash them well, and soak them for two days in cold water or better in milk to extract all the salt.
For every 12 herring grind 1 nutmeg, 1 ounce of white mustard seeds, 8 shallots, and 12 white peppercorns and stuff each fish with some of the mixture. Then layer the fish in a crock with small onions, savory, tarragon, thyme, and bay leaves; break up the milt in some vinegar and pour it over the herring.
Translated by David Green.