Sprats, Baked
From Cassell's dictionary of cookery, 1892
Serves 4
They will keep for a week or two.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1891. The excerpt below is the record exactly as published.
Sprats, Baked. — Clean the sprats, cut off the heads, draw them at the gills, and dry them with a soft cloth. Put them into a dish, and cover with equal quantities of vinegar and water. Add a little seasoning in the pro- portion of a bay-leaf, a small onion, two or three allspice, a little salt, and a quai-ter of an ounce of whole pepper
Cook this with the app: pantry check, scaling, and the assistant.