Open the number you intend to pickle: put them into a saucepan, with their own liquor, for ten minutes; simmer them very gently; then put them into a jar, one by one, that none of the grit may stick to them, and cover them, when cold, with the pickle thus made. Boil the liquor with a bit of mace, lemon peel, and black peppers; and to every hundred, put two spoonfuls of the best undistilled vinegar.
They should be kept in small jars, and tied close with bladder, for the air will spoil them.
Stuffing for Pike, Haddock, &c.
Of fat bacon, beefsuet, and fresh butter, equal parts; some parsley, thyme, and savory; a little onion, and a few leaves of scented marjoram, shred finely; an anchovy or two; a little salt and nutmeg, and some pepper.
If you have oysters, three or four may be used instead of anchovies. Mix all with crumbs of bread, and two yelks and whites of eggs, well beaten, and parsley shred fine.
Sprats,
When cleaned, should be fastened in rows by a skewer, run through the heads, and then broiled and served hot and hot.
Sprats baked, as herrings, page [8].
—— fried, as do. page [9].