To pickle SMELTS or SPARLINGS

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (9)
  1. Gut them with a skewer under the gills but leave the melt or roe in.
  2. Dry them with a cloth.
  3. Skewer their tails in their mouths.
  4. Put salt in your water.
  5. When it boils put in your fish for ten minutes.
  6. Then take them up.
  7. Put to the water a blade or two of mace, a few cloves, and a little allegar.
  8. Boil them altogether.
  9. When it is cold put in your fish, and keep them for use.
Original Text
To pickle SMELTS or SPARLINGS. GUT them with a skewer under the gills but leave the melt or roe in, dry them with a cloth, and skewer their tails in their mouths, put salt in your water, when it boils put in your fish for ten minutes, then take them up, put to the water a blade or two of mace, a few cloves, and a little allegar; boil them altogether, and when it is cold put in your fish, and keep them for use.
Notes
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