Sprats, Broiled
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three persons.
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, Broiled. — Clean the sprats, diy them well, and draw them at the gills. Dip them lightly in flour, fasten them in rows on small skewers run through the heads, and broil them on a closely-barred gridiron over a slow fire. When they are done upon one side, turn them on the other. Serve them on a very hot dish. They are generally served dry, but if liked a little lemon- juic
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