4 fresh herrings, filleted

2 bay leaves

Pinch of ground cloves

12 peppercorns

1 onion, sliced

½ cup dark stout beer

2 tablespoons Billington’s Dark Brown Molasses Sugar

½ cup malt vinegar

Preheat the oven to 350 degrees F.

Place a half bay leaf on each filet and roll up the herrings.

Place in an ovenproof dish and sprinkle with the cloves and peppercorns.  Arrange the onions on top.

Mix the sugar with the stout and vinegar and pour over the fish.

Sprinkle with salt and cover the dish with a lid or foil.

Bake for 40 minutes.  Leave in the liquid until cold.