329. Sprats should be cooked very fresh, which can be ascertained by their bright and sparkling eyes. Wipe them dry; fasten them in rows by a skewer run through the eyes; dredge with flour, and broil them on a gridiron over a nice clear fire. The gridiron should be rubbed with suet. Serve very hot.
Time,—3 or 4 minutes. Average cost, 1d. per lb.
Seasonable from November to March.
TO CHOOSE SPRATS.—Choose these from their silvery appearance, as the brighter they are, so are they the fresher.
SPRATS FRIED IN BATTER.
330. INGREDIENTS.—2 eggs, flour, bread crumbs; seasoning of salt and pepper to taste.
Mode.—Wipe the sprats, and dip them in a batter made of the above ingredients. Fry of a nice brown, serve very hot, and garnish with fried parsley.
Sprats may be baked like herrings. (See No. 268.)
DRIED SPRATS.
331. Dried sprats should be put into a basin, and boiling water poured over them; they may then be skinned and served, and this will be found a much better way than boiling them.