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Smoked Sprats

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Smoked Sprats

Ingredients

Directions

  1. Select the largest sprats and wash them in a mixture of salt and water.

  2. Drain the sprats for one hour.

  3. Prepare a pickle solution that can float an egg.

  4. Soak the smaller sprats in the pickle for four hours and the larger ones for six hours, then drain them.

  5. Pierce the eyes of the sprats with nails and hang them on frames.

  6. Smoke the sprats over gentle heat for 30 minutes, then apply strong smoke for 12 hours.

  7. For longer preservation, continue smoking for 30 hours until they turn dark brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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