Sprats, to bake

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (8)
  1. Wipe your sprats with a clean cloth.
  2. Rub them with pepper and salt.
  3. Lay them in a pan.
  4. Bruise a pennyworth of cochineal; put it into the vinegar, and pour it over the sprats with some bay-leaves.
  5. Tie them down close with coarse paper in a deep brown pan.
  6. Set them in the oven all night.
  7. They eat very fine cold.
Optional additions
  1. You may put to them a pint of vinegar, half a pint of red wine, and spices if you like it; but they eat very well without.
Original Text
Sprats, to bake. Wipe your sprats with a clean cloth; rub them with pepper and salt, and lay them in a pan. Bruise a pennyworth of cochineal; put it into the vinegar, and pour it over the sprats with some bay-leaves. Tie them down close with coarse paper in a deep brown pan, and set them in the oven all night. They eat very fine cold. You may put to them a pint of vinegar, half a pint of red wine, and spices if you like it; but they eat very well without.
Notes
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