Devilled Pilchards

Ingredients

• 1 level tablespoon mustard
• $ onion, chopped finely
• 1 bay leaf
• 6 cloves
• 1 level tablespoon sugar
• 1 oz. margarine or dripping
• ¢ pint juice from the fish, or water
• 1 can pilchards (15 oz. size)

Method

1. 1

   Moisten the mustard with a little vinegar and mix with the sugar and half the margarine.

2. 2

   Split the pilchards in halves, spread with the paste, put together again, and arrange in a fireproof dish.

3. 3

   Place in a moderate oven or under the grill to heat, while making the sauce.

4. 4

   Fry the onion, bay leaf and cloves in the remaining margarine for 2-3 minutes.

5. 5

   Add the liquid, bring to the boil and boil gently for 5 minutes.

6. 6

   Pour over the fish and return to the oven or grill for 5 minutes longer.

7. 7

   Serve hot, garnished with parsley.

As published

This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 12. The excerpt below is the record exactly as published.

Devilled Pitchards : 1 level tablespoon mustard $ onion, chopped finely A little vinegar 1 bay leaf 1 level tablespoon sugar 6 cloves 1 oz. margarine or dripping ¢ pint juice from the fish, or water 1 can pilchards (15 oz. size)

Cook this with the app: pantry check, scaling, and the assistant.