Sallet of Pickled Herring. Take pickeeld herring cut long waies and lay them in rundles with onions and parsley chopped, and other herringes the bones being taken out to bee chopped together and laid in the roundles with a long piece laide betwixt the rundles like the proportion of a snake, garnished with Tawney long cut, with vinegar and oile.

Source: Thomas Dawson, The Second part of the good Hus-wiues Jewell, 1597.