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Pickled Sprats Resembling Anchovies

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Pickled Sprats Resembling Anchovies

Ingredients

Directions

  1. Remove the heads from the sprats and sprinkle them lightly with coarse sea salt. Let them sit overnight.

  2. In a barrel or earthen pot, layer coarse sea salt, pounded lemon peel, bay leaves, and sprats alternately until the vessel is full.

  3. Cover the vessel tightly to keep out air. If using a barrel, seal it with pitch.

  4. Store in a cool place, turning the vessel upside down once a week. They will be ready in three months.

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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