| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cornish | Cornish | 1 | servings | |
INGREDIENTS
| 4 | md | Pilchards; up to 6 |
| 1 | pt | Vinegar wine; (570ml) |
| 1/4 | pt | Cold tea |
| Salt and pepper for seasoning | ||
| Pickling spice | ||
| Bay leaves | ||
| Brown sugar |
INSTRUCTIONS
Remove the heads, tails and fins from the gutted fish and wash them thoroughly in cold water. Rub pickling spice into the inside of the belly and place a bay leaf inside. Place the fish in an open pie dish and season with pepper and salt, then pour over the cold tea and add sufficient vinegar wine to cover each fish. Leave to stand for 4 to 6 hours before sprinkling a little brown sugar over them. Cover the dish with foil or grease-proof paper and bake in an oven at 300 degrees F (150 degrees C) for 30 minutes or until the bones become soft. When cool drain off the fluid and replace with fresh vinegar wine and allow to stand for 24 hours. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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