Sprats stewed (No. 170)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Time: Cook: 60 min Total: 60 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

sprats
three peppercorns
as many allspice ↝ Spices, allspice, ground [Spices and Herbs]
a few grains of salt ↝ Salt, table, iodized [Spices and Herbs]
vinegar ↝ Vinegar [Mustard and other condiments]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
Herrings or mackerel ↝ Fish, herring, Atlantic, raw [Finfish and Shellfish Products]
Herrings or mackerel ↝ Fish, mackerel, spanish, raw [Finfish and Shellfish Products]

Related recipes

(No. 170**.)
To fry sprats, see No. 173.

Instructions (4)

Wash and dry your sprats, and lay them as level as you can in a stew-pan.
Between every layer of sprats put three peppercorns, and as many allspice, with a few grains of salt.
Barely cover them with vinegar, and stew them one hour over a slow fire.
They must not boil: a bay-leaf is sometimes added.

Original Text

Sprats stewed.—(No. 170**.)

Wash and dry your sprats, and lay them as level as you can in a stew-pan, and between every layer of sprats put three peppercorns, and as many allspice, with a few grains of salt; barely cover them with vinegar, and stew them one hour over a slow fire; they must not boil: a bay-leaf is sometimes added. Herrings or mackerel may be stewed the same way.

To fry sprats, see No. 173.

Notes

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