Dried Sprats is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of dried sprats that are softened in boiling water and used as the base for stocks or stews. The full recipe is presented here and I hope you enjoy this classic British version of: Dried 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
331. Dried sprats should be put into a basin, and boiling water poured over them; they may then be skinned and served, and this will be found a much better way than boiling them.
[Illustration: THE SPRAT.]
THE SPRAT.—This migratory fish, is rarely found longer than four or five inches, and visits the shores of Britain after the herring and other kinds of fish have taken their departure from them. On the coasts of Suffolk, Essex, and Kent, they are very abundant, and from 400 to 500 boats are employed in catching them during the winter season. Besides plentifully supplying the London market, they are frequently sold at sixpence a bushel to farmers for manuring purposes. They enter the Thames about the beginning of November, and leave it in March. At Yarmouth and Gravesend they are cured like red herrings.
Wash the dried sprats well, place in a heat-proof bowl then pour over enough boiling water to cover then quite generously. Allow to soak for 5 minutes then drain, skin them and serve.
After treating in this manner, the flesh can also be pared from the bones and the sprats can be used for making sauces or butters or substituted for stockfish in West African style recipes.
