Baked Herrings or Sprats
Wash and drain without wiping them. Season with Jamaica pepper in fine powder, salt, a whole clove or two: lay them in a pan with plenty of black pepper, an onion, and a few bayleaves. Put half vinegar and half small beer, enough to cover them. Put paper over the pan, and bake in a slow oven. If you like, throw saltpetre over them the night before, to make them look red. Gut, but do not open them.