To Make Sprats Taste Like Anchovies
Salt them well, and let the salt drain from them. In twenty four hours wipe them dry, but do not wash them. Mix four ounces of common salt, an ounce of bay salt, an ounce of saltpetre, a quarter of an ounce of sal prunel, and half a teaspoonful of cochineal, all in the finest powder. Sprinkle it among three quarts of the fish, and pack them in two stone jars. Keep in a cold place, fastened down with a bladder.
These are pleasant on bread and butter: but have the best for sauce.