Broiled Sprats

Have an iron wire as thick as packthread, and as long as your gridiron is broad; run this through the head of your sprats, sprinkle a little flour and salt over them, put your gridiron over a clear quick fire, turn them in about a couple of minutes; when the other side is brown, draw out the wire, and send up the fish with melted butter in a cup.

Herrings Broiled

Wash them well, and then dry them with a cloth, dust them with flour, and broil them over a slow fire till they are well done. Send up good melted butter in a boat.

Herrings Soused

Cut off the heads of two dozen fine fresh herrings, open and wash them very clean, season them with salt, allspice, and black pepper, put them into a pot, and cover them with white wine, vinegar and water, equal parts of each, tie the pot up close, and set it in a slow oven to bake for two hours. They will keep a month or six weeks.