Sprats, Fried

Ingredients

• about a dozen of them
• powder with flour
• boiling grease
• garnish with parsley
• garnish with lemon

Method

1. 1

   Clean and dry the sprats, dredge with flour, and fry in hot fat until browned.

2. 2

   Drain and serve hot, garnished with parsley and lemon.

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, Fried. — Clean the sprats, dry them well, draw them at the gills, dred^ them with flour, and run a small skewer through the heads of about a dozen of them. I"ry them on the skewer in plenty of hot fat, and when they are nieely browned lift them on a hot dish covered with blotting-paper, and put them before the fire till the fat has drained from them. Fold a hot plate in a warm naj^in ; lay this on a hot dish, draw the skewer from the SPR (921) SPR sprats, place them upon it, and garnish the fish with parsley and lemon. iServe as hot as pos- sible. Sometimes the sprats are dipped in egg and bread-crumbs before being fried. Time to fry, two to three minutes. Sufiicient for one or t\» o persons. Sprats, Fried.— It has been said that if sprats were as scarce as smelts they would be as much esteemed. "Wasli them clesin, dry in a cloth, powder with flour or tine bread or bis- cuit-crumbs ; then fry in boiling grease

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