Cassell's dictionary of cookery

Sprats, Fried.— It has been said that if sprats were as scarce as smelts they would be as much esteemed. "Wasli them clesin, dry in a cloth, powder with flour or fine bread or biscuit-crumbs ; then fry in boiling grease, drain on a sieve before the tire, and serve very hot. Sprats, Pickled. — Take a quarter of a peck of sprats as fresh as they can be obtained. Clean them, cut off the heads, and in doing so draw them and put them into strong brine for an hour. Drain and dry them, and put them in layers into a pickling jar. Between each layer sprinkle salt and saltpetre, and let this be also sprinkled under the first layer and over the last. When the jar is full, press the fish down lightly, and cover the jar closely. The fish may be used in three or four months. The salt may be mixed in the following proportions : ■ — Half a pound of salt, half a pound of baysalt, a tablespoonful of white sugar, an ounce of saltpetre, and a pinch of cochineal. Dry the salt, crush and pound it thoroughly, and mix it with the other ingredients, and it will be ready for use. When wanted, the pickled sprats may be fried in butter, and served on buttered toasts, or they may be freed from skin and bone, pounded to paste, and covered with clarified butter. Sprats, Pickled (another way). — Take a number of small sprats, cut off the heads, and wash the bodies well. Strew a quantity of salt over them, and let them lie in a pan all night. Take them out next day, and wipe them well. Then put in a stone jar, or in an iron saucej^an, a quantity of vinegar in proportion to the quantity of sprats. If the vinegar is in a stone jar, put it into an oven to boil ; if in an iron vessel, place it over the fire. Put into the vinegar a bunch of parsley-root, some tarragon leaves, a sprig of thyme, one of marjoram, an onion stuck with cloves, and four or five shallots. Let the vinegar boil with these herbs, then strain it into another stone jar, and let it get cold. Meanwhile, have ready some widemouthed pickle or anchovy bottles. Put a layer of sprats at the bottom of each bottle, then a bay-leaf, then a pinch of salt, a grain or two of allspice, and a few peppercorns ; then another layer of sprats ; and so on until the bottles are full. Then fill them with the vinegar when it is quite cold. Cork the bottles, put bladder over the corks, and sealing wax upon the bladder. In six months they will be fit for use. Smelta pickled in the same way are admirable. Sprats, Stewed. — Clean and wipe the sprats, cut off the heads, draw out the gut, and place them in even layers in a moderate-sized saucepan. Between each layer put a pinch of salt, three peppercorns, and three allspice. Barely cover the fish with vinegar, and let them simmer very gently without boiling until done enough. Time to simmer, one hour. Probable cost, Id. or 2d. per pound.