West Country Baked Pilchards, hot or cold

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8 pilchards
  • Salt and black pepper
  • 1 teaspoon Ground cloves
  • 1 teaspoon Ground allspice
  • 1 medium-sized onion
  • ½ pint pale ale
  • ½ pint vinegar
  • 4 bay leaves


    Clean and fillet the fish. Sprinkle salt, pepper and spices on the inside of the fish, roll them up and put them into an ovenware dish. Slice the onion finely and scatter the onion rings on the fish, together with the bay leaves. Pour over the ale and the vinegar. Cover and bake at 350°F, 180°C, gas mark 4 for one hour. Serve hot or cold.