Soak herring over night in water; then mash the milch and roes and mix with brown sugar.
Put the herring in a large dish with onions; make alternate layers of herring, onions and sliced lemon, 8 bay-leaves, cloves, whole peppers and some mustard seed. Pour over all some vinegar.
Ready to serve in five hours. Will keep for one week. Serve with boiled potatoes.