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Sprats, Baked

Clean the sprats, cut off the heads, draw them at the gills, and dry them with a soft cloth. Put them into a dish, and cover with equal quantities of vinegar and water. Add a little seasoning in the proportion of a bay-leaf, a small onion, two or three allspice, a little salt, and a quarter of an ounce of whole pepper to each pint of the liquor. Cover the dish closely, and bake the sprats till done enough in a gentle oven. When they are cold, take off the cover, pour cold vinegar over them, and tie them up. They will keep for a week or two. Time to bake, half to three-quarters of an hour. Probable cost, 1d. per pound.