Wash the fish, dry them on a cloth, and rub them with a little salt. Lay them in a deep dish, put in the herbs and peppercorns, pour over the vinegar and water. Cover with a tin, and stand in a cool oven, and bake very slowly for an hour. Take them out and let them get quite cold in the vinegar, then lay them in a dish, and strain the sauce over. Garnish with sprigs of parsley.
Time: 1 hour.