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Sprats, Stewed

Clean and wipe the sprats, cut off the heads, draw out the gut, and place the fish in layers in a moderate-sized saucepan. Between each layer put a pinch of salt, three peppercorns, and three allspice. Barely cover the fish with vinegar, and let them simmer very gently without boiling until done enough. Time to simmer, one hour. Probable cost, 1d. or 2d. per pound.