| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cornish |
Cornish |
1 |
Servings |
INGREDIENTS
| 4 |
|
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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