Sprats should be cooked very fresh, which can be ascertained by their bright and sparkling eyes. Wipe them dry; fasten them in rows by a skewer run through the eyes; dredge with flour, and broil them on a gridiron over a nice clear fire. The gridiron should be rubbed with suet. Serve very hot.
Time: 3 or 4 minutes.
Seasonable from November to March.
Choose these from their silvery appearance, as the brighter they are, so are they the fresher.