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Sprats, Broiled

Clean the sprats, dry them well, and draw them at the gills. Dip them lightly in flour, fasten them in rows on small skewers run through the heads, and broil them on a closely-barred gridiron over a slow fire. When they are done upon one side, turn them on the other. Serve them on a very hot dish. They are generally served dry, but if liked a little lemon-juice may be squeezed over them at the last moment. Time to broil the sprats, four or five minutes. Probable cost, 1d. to 2d. per pound. Sufficient, one pound for three persons.