With Ravigote Sauce.—Lay a sole in a well-buttered tin, add pepper and salt, put a piece of buttered paper over it, cook it in the oven until done, drain, and serve with the following sauce over: Take equal parts of parsley, chervil, garden cress, and tarragon; mince them very finely. Rub a saucepan with shallot, melt a piece of butter in it, add a little flour, mix thoroughly, then add stock, pepper, salt, a glass of white wine, and the herbs. Let the sauce come to the boil, then throw in a small pat of butter, a squeeze of lemon, and serve.
Sprats (Harenguets).—Although these fish, of small marketable value, are considered more as food for the multitude, yet in these times of strict food economy it may not be amiss for any housekeeper—especially those in the country, where fish supplies come in seldom but in large quantities—to try the following modes, suitable for breakfast, luncheon, making out servants’ dinners, supper, &c., besides the more usual way of cooking by broiling or frying.
Baked.—After they have been cleaned, place them in a pie-dish, with some whole pepper, bay leaves, and a little salt sprinkled over them; cover them over, and put them in the oven; they will not take long to cook; let them stand in the liquor they make until cold, when pour the vinegar over them. (E. J. G.)
Fried.—After the sprats are washed, wipe them dry in a cloth, sprinkle a little salt over, and let them lie for 1 hour; put them on paper with flour, and turn them about until lightly coated with it. Throw as many as will cover the bottom of it into a wire frying basket, plunge it into hot fat, and keep gently moving the basket until the fish are crisp. Sprats should not be too small, and those of an average size take 5-6 minutes to fry. When the sprats are done, turn them on to a sheet of paper to free them from grease, and serve immediately with cayenne, cut lemon, and brown bread and butter. When not convenient to use a wire basket, the sprats can be thrown into the hot fat, and, when done, be taken out with a skimmer. (Mary Hooper.)
Patties.—Clean the sprats. When seasoned, add some vinegar to taste. Line some patty pans with pastry, fill with the fish, sprinkle with breadcrumbs and a scrap of butler on each, and bake in a smart heat. (D.)
Pie.—(a) Cut off the heads and tails of 1 lb. sprats, and place them in a pie-dish; sprinkle pepper and salt between the layers, also a few peppercorns, add 3 tablespoonfuls water; cover it with a light paste and bake. Best eaten cold. (Mary Hooper).
(b) Scald, bone, and mash the sprats. Mash some freshly boiled floury potatoes, butter a pie-dish, put layers of potato and fish seasoned with pepper, more salt, and chopped onion if approved of. The cover should be potatoes. Put breadcrumbs and butter, or a beaten-up egg on the top, and bake, according to size, for ½-1 hour. Brown before the fire. Hard-boiled eggs, in slices or mashed, can be added if available or desired. (D.)
Rissoles.—Prepare the sprats as for potting. Bind with egg and breadcrumbs, and fry. The same can be prepared with mashed potatoes instead of breadcrumbs. (D.)
Soused.—Clean the sprats by washing and rubbing them in a cloth; lay them in a baking dish in layers, sprinkle over lightly pepper and salt, cover them with vinegar and one-fourth water. Put a tin or dish over, and set the sprats in a cool oven to cook very slowly for 2 hours, taking care they do not get broken. These can be eaten either hot or cold. (Mary Hooper.)
Toast.—Clean without the addition of salt. Add a few chopped and cleaned anchovies; spread out the fish 2 in. deep on a Yorkshire pudding tin or baking plate, and warm well before the fire. Have some toast ready hot, slightly buttered. Lay a spoonful of the fish on each piece, draining off any oil which may have gathered.