Fried Sprats (No. 3)
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 187. The excerpt below is the record exactly as published.
Fried Sprats (No. 2). — Wipe the fish, as above, dip in frying batter (No. 35}., and coat each fish well, drop into hot fat or lard, fry a golden colour, drain on a cloth, season with salt and cayenne, serve with tomato sauce (No. 271), and quartered lemons. 585. Fried Sprats (JNo. 3). — -Wipe the fish as above, dip in beaten egg and bread- crumbs, fry in hot fat or lard, and serve as above
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