Sprats, Pickled

Ingredients

• a quarter of a peck of sprats
• sprinkle salt
• saltpetre
• half a pound of salt
• an ounce of saltpetre
• a pinch of cochineal
• a table-spoonful of white sugar

Method

1. 1

   Clean and head the sprats, soak in brine for an hour, then layer in a jar with salt and saltpetre.

2. 2

   Cover and let sit for 3-4 months.

3. 3

   They can be fried in butter or made into a paste.

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.

Sprats, Pickled. — Take a quarter of a peck of sprats as fresh as they can bo obtained. Clean them, cut off the heads, and in doing so draw them and put them into strong brine for an hour. Drain and dry them, and put them in layers into a pickling jar. Between each layer sprinkle salt and saltpetre, and let this be also sprinkled under the first layer and over the last. When the jar is full, press the fish down lightly, and cover the jar closely. The fish may be used in three or four months. The salt may be mixed in the following proportions : ■ — Half a pound of salt, half a pound of bay- salt, a table-spoonful of white sugar, an ounce of saltpetre, and a pinch of cochineal

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