Sprats to taste like Anchovies

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Salt the sprats well, and let the salt drain from them.
  2. In twenty four hours wipe them dry, but do not wash them.
  3. Mix the common salt, bay salt, saltpetre, sal prunel, and cochineal, all in the finest powder.
  4. Sprinkle the powder among the fish.
  5. Pack the fish in two stone jars.
  6. Keep in a cold place, fastened down with a bladder.
Original Text
To make Sprats taste like Anchovies. Salt them well, and let the salt drain from them. In twenty four hours wipe them dry, but do not wash them. Mix four ounces of common salt, an ounce of bay salt, an ounce of saltpetre, a quarter of an ounce of sal prunel, and half a teaspoonful of cochineal, all in the finest powder. Sprinkle it among three quarts of the fish, and pack them in two stone jars. Keep in a cold place, fastened down with a bladder. These are pleasant on bread and butter: but have the best for sauce.
Notes
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