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Sprats To Bake

(Fish.) - (The Lady's Own Cookery Book)

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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