At the beginning of every sprat season the fish are possessed of oil or
liquid fat to a great extent; this diminishes as the season advances,
and in about three weeks or so from their first arrival, take half a
bushel of prime fresh ones, pick out the largest, and cure them as best
suits your convenience at that time, then throw away the small ones and
rubbish, and leaving the middle class for the present purpose. Wash
them in salt and water quickly as possible, and set them in a basket to
drain. Now make a mixture of
Dried bay leaves 2 oz.
Green laurel leaves 1 oz.
Mace, in powder ½ oz.
Sal prunelle, in powder ¾ oz.
Genuine cayenne ½ oz.
Gum olibanum 2 oz.
Bay salt 1½ lb.
Powdered loaf sugar ½ lb.
These must be all well dried, powdered, and sifted. Take now two
perfectly clean unglazed stone jars, as wide at top as at bottom, with
bungs cut to fit tightly. Put a bunch of the old-fashioned brimstone
matches lighted into each jar, and fumigate them well, wipe them out,
and beginning with a light layer of the mixture, proceed with alternate
layers of fish and powders, until both are filled, minding to keep them
very closely stowed as you proceed; fix in the bungs, and secure them
water-tight with melted resin or pitch; put them away in a dry place
for six months, turning the jars topsy-turvy every fortnight. They
will be delightful, wiped dry and fried in olive oil boiling, or eaten
with toast, as anchovies. If thought to be too high flavoured by some
persons, put them in warm water at 120 deg. Fahr. for ten minutes prior
to serving them.