Preparation info

  • Allow 1 lb . for

    3

    helpings
    • Difficulty

      Easy

    • Ready in

      5 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Method

Choose sprats with a silvery appearance, brightness being a sign of freshness. They are best from November to March. Supplies are rather erratic, as they are affected by weather.

Sprats should be cooked very fresh. Wipe dry; fasten in rows by a skewer run through the eyes; dredge with flour