Cassell's dictionary of cookery

ventral fins, which both the hei-ring and pilchard have. The dentition is also different. Notwithstanding all this, an old opinion has often been put forward, and urged with some pertinacity on public attention, that the sprat is the young of the hemng, which, therefore, it is injurious to a more important fishery to capture." The Firth of Forth produces sprats — called "garvies" in Scotland — so abundantly that they are sold in Edinburgh and Glasgow by measure, and cheaper than any other kind of fish. Sprats are wholesome, and of a good flavour. They may be smoked, dried, potted, or fried, but they are best when broiled, as they are of a very oily nature. They are in season during the winter. They should be chosen as fresh as possible. This may be known by the brightness of their eyes and their silvery look. Though many persons eat them with salt alone, it will be found that their flavour is improved by the addition of a squeeze of lemon-juice and a pinch of cayenne. Sprats, Baked. — Clean the sprats, cut off the heads, draw them at the gills, and dry them with a soft cloth. Put them into a dish, and cover with equal quantities of vinegar and water. Add a little seasoning in the proportion of a bay-leaf, a small onion, two or three allspice, a little salt, and a quarter of an ounce of whole pepper with each pint of the liquor. Cover the dish closely, and bake the sprats till done enough in a gentle oven. When they are cold, take off the cover, pour cold vinegar over them, and tie them up. They will keep for a week or two. Time to bake, half to three-quarters of an hour. Probable cost, Id. per pound. Sprats, Broiled. — Clean the sprats, dry them well, and draw them at the gills. Dip them lightly in flour, fasten them in rows on small skewers run through the heads, and broil them on a closely-barred gridiron over a slow fire. When they are done upon one side, turn them on the other. Serve them on a very hot dish. They are generally served dry, but if liked a little lemon- juice may be squeezed over them at the last moment. Time to broil the sprats, four or five minutes. Probable cost, Id. or 2d. per pound. Sufiicient, one pound for three persons. Sprats, Dried. — Dried sprats are sometimes eaten plain, but they are very dry and salt. If liked, they may he slightly broiled, but perhaps the best way of serving them is to put them in a basin, pour boiling water upon them ; then in a few minutes skin them, and serve them very hot. Sprats, Fried. — Clean the sprats, dry them well, draw them at the gills, dred them with flour, and run a small skewer through the heads of about a dozen of them. I"ry them on the skewer in plenty of hot fat, and when they are nicely browned lift them on a hot dish covered with blotting-paper, and put them before the fire till the fat has drained from them. Fold a hot plate in a warm napkin ; lay this on a hot dish, draw the skewer from the SPR (921) SPR sprats, place them upon it, and garnish the fish with parsley and lemon. Serve as hot as possible. Sometimes the sprats are dipped in egg and bread-crumbs before being fried. Time to fry, two to three minutes. Sufficient for one or two persons.