These shall be superior to what were called “sardines in oil,” some
thirty years ago, and sold in London at 4s. 6d. at first in small tin
boxes, and afterwards at 2s. 6d., each tin containing about sixteen
sprats――for sprats they certainly were. Take a peck of fresh sprats and
pick out for your present use as many of the largest and most sound
as will suit your purpose. Pull off the heads, cut off the fins and
tails, and draw out the little guts, wash them quickly through salt and
water, and dry them between cloths. Have ready the following:
Mace, in finest powder 1 oz.
Cloves, in finest powder 2 oz.
Nutmeg, in finest powder 1 oz.
Saltpetre, in finest powder 3 oz.
Table salt, in finest powder 1 lb.
Bay leaf, in finest powder 3 oz.
with which rub each fish on the inside first, and then throughout the
bulk; put them into small pots of white earthenware, closely packed;
tie bladder over them, merely to keep out the water, and place them in
a stewpan, adding water to reach half way up the sides of the jars,
cover the pan and set it on a slow fire to simmer until the fish are
cooked; then take them up, remove the covers, and set them aside till
the next day, when, pouring off any oil or fat that may have been given
out in cooking, fill up with olive oil and tie bladders safely over.