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1. Take enough fresh herrings or mackerel to fill a moderate-size dish.
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2. Scale and split them and remove the backbones.
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3. Lay them flat, season the inside of each with salt, pepper and chopped parsley and roll up neatly.
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4. Butter a pie dish and sprinkle in it a thick layer of fine breadcrumbs.
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5. Lay in some of the fish, and then fill the dish with alternate layers of breadcrumbs and fish.
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6. Cover the top with a few slices of fat bacon, and pour over all eggs beaten up with tarragon vinegar (or, if preferred, with ¼ pint cream).
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7. Cover the dish with short crust pastry and arrange the heads of the fish in a hole made in the center of the crust.
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8. Bake in a hot oven (450°F) until the pastry is cooked.
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9. Put a piece of parsley into the mouth of each fish before serving.
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TIP:
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If preferred, leave the heads on the fish, but clean and bone them; put the fish with their heads towards the center of the pie.
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