Sprats, to bake.
Wipe your sprats with a clean cloth; rub them with pepper and salt, and lay them in a pan. Bruise a pennyworth of cochineal; put it into the vinegar, and pour it over the sprats with some bay-leaves. Tie them down close with coarse paper in a deep brown pan, and set them in the oven all night. They eat very fine cold.
You may put to them a pint of vinegar, half a pint of red wine, and spices if you like it; but they eat very well without.