Sprats is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of fresh sprats that are threaded onto skewers and cooked on a griddle pan or barbecue. The full recipe is presented here and I hope you enjoy this classic British version of: Sprats.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
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.
Wash the sprats and pat dry. Thread them through the eyes ono skewers.
Place a griddle pan (or a berbecue) over high heat, brush with oil then add the sprats and fry until well marked and cooked on one side. Turn over and continue cooking until well marked on the other side and lightly crisp.
