by this method. Put on to warm equal quantities of vinegar and water,
what you think sufficient to cover your sprats, allowing for wastage; and
stir in for every quart of liquor a small saltspoonful of mixed spice,
four bay leaves, a shallot minced, a small bunch of bruised thyme, the
thin rind of a half lemon, salt and pepper; if you can use tarragon
vinegar so much the better. Clean the sprats, remove tails and heads, and
lay them in a deep dish. Take your liquor and pour it over the fish, tie
a large paper over all, and let them bake in a cool oven for two or three
hours; or cook them in a double saucepan; in any case do them very
slowly. Put aside to cool, and take out the fish to use as required. They
will keep good four weeks.



TO KEEP MACKEREL FOR A WEEK

It sometimes happens that you can get a great quantity of this fish, very
fresh, cheaply, and wish to use it later on.

Pickle it thus: Boil a pint of vinegar with six peppercorns, four cloves,
four bay leaves, a scrap of mace, a saltspoonful of salt, and the same of
made mustard. When this is boiled up put it to cool. Lay your mackerel
prepared ready for eating, and sprinkle on each piece some salt, and
minced thyme. It may be an hour before using.

Then fry the fish, lifting each piece carefully into the hot fat. When
fried lay the fish in a deep dish, and pour on each piece your vinegar
liquor till all is covered.

Cover over with paper such as you use for jam pots, well tied down. You