Sardines Marinated

Range in layers in a big stone vessel about six pounds of large fresh sardines besprinkling each layer with salt, cover the sardines with a cloth and let macerate for two hours in a cold place; wipe them off one by one and return to the same washed vessel, then roll them in a little oil and place on a broiler; cook on a slow fire; they should be just singed, neither dry nor brown. Remove the fish and lay them one beside the other in the same vessel without tearing the skin; cover over with vinegar cooked with salt and aromatics but have it cold for use and strained: let macerate in this for one or two hours according to its strength. Take the sardines out again and lay them on a sieve; when well drained, range in layers either in a large crock or any other glazed vessel, having a cover to fit, alternating each layer by one of minced onions, bay leaves and peppercorns. These sardines can be kept in excellent condition for several weeks.