Pickled Sprats

Ingredients

• a quantity of vinegar
• a bunch of parsley-root
• some tarragon leaves
• a sprig of thyme
• one of marjoram
• an onion stuck with cloves
• four or five shallots
• a pinch of salt
• a grain or two of allspice
• a few peppercorns

Method

1. 1

   Put vinegar in a stone jar or iron saucepan and boil.

2. 2

   Add parsley-root, tarragon, thyme, marjoram, onion with cloves, and shallots.

3. 3

   Strain into another jar and let cool.

4. 4

   Layer sprats in bottles with bay-leaf, salt, allspice, and peppercorns.

5. 5

   Fill with cooled vinegar, cork, seal, and let sit for six months.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1892. The excerpt below is the record exactly as published.

a quantitj' of vinegar in proportion to the quan- tity of sprats. If the \'inegar is in a stone jar, put it into an oven to boil ; if in an iron vessel, place it over the fire. Put into the vinegar a bunch of parsley-root, some tarragon leaves, a sprig of thyme, one of marjoram, an onion stuck with cloves, and four or five shallots. Let the vinegar Isoil with these herbs, then strain it into another stone jar, and let it get cold. Meanwhile, have ready some wide- mouthed pickle or anchovy bottles. Put a layer of sprats at the bottom of each bottle, then a bay-leaf, thi.'i: a pinch of salt, a grain or two of allspice, and a few peppercorns

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