Stewed Sprats

Ingredients

• the sprats
• a pinch of salt
• three peppercorns
• three allspice
• vinegar

Method

1. 1

   Clean and wipe sprats, cut off heads, and draw out guts.

2. 2

   Layer in a saucepan with salt, peppercorns, and allspice.

3. 3

   Barely cover with vinegar and simmer gently for one hour.

Nutrition per serving

Estimated from matched ingredients across 6 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.

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 ; then another layer of sprats ; and so on until the bottles are full. Then fill them with the vinegar when it is quite cold. Cork the bottles, put bladder over the corks, and sealing wax upon the bladder. In six months they will be fit for use. Smelta pickled in the same way are admirable. Sprats, Stewed. — Clean and wipe the sprats, cut ofE the heads, draw out the gut, and place them in even layers in a mode- rate-sized saucepan. Between each layer put a pinch of salt, three peppercorns, and three allspice

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