Baked Herrings or Sprats

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 13 days ago
Not a recipe: No

Ingredients (9)

Jamaica pepper in fine powder
salt ↝ Salt, table, iodized [Spices and Herbs]
a whole clove or two ↝ Garlic, raw [Vegetables and Vegetable Products]
plenty of black pepper ↝ Spices, pepper, black [Spices and Herbs]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a few bayleaves
half vinegar and half small beer, enough to cover them ↝ Vinegar [Mustard and other condiments]
half vinegar and half small beer, enough to cover them ↝ Beer [Beer]
saltpetre

Instructions (8)

Wash and drain the herrings or sprats without wiping them.
Season with Jamaica pepper in fine powder, salt, and a whole clove or two.
Lay them in a pan with plenty of black pepper, an onion, and a few bayleaves.
Add half vinegar and half small beer, enough to cover them.
Put paper over the pan.
Bake in a slow oven.
If you like, throw saltpetre over them the night before, to make them look red.
Gut the fish, but do not open them.

Original Text

Baked Herrings or Sprats.

Wash and drain without wiping them. Season with Jamaica pepper in fine powder, salt, a whole clove or two: lay them in a pan with plenty of black pepper, an onion, and a few bayleaves. Put half vinegar and half small beer, enough to cover them. Put paper over the pan, and bake in a slow oven. If you like, throw saltpetre over them the night before, to make them look red. Gut, but do not open them.

Notes

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