Recipes > Seafood > Sprats, to bake

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.


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The Lady's Own Cookery Book (1844).

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