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  Added: Apr 21, 2011  •  Visited (260)  •  Print version Print this recipe (25)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Soused Pilchards
What You Need:
  • Pilchards
  • Bay leafs
  • Vinegar
  • Cold tea
  • Brown sugar

  • How To Cook:
    1. Clean some pilchards without splitting them open, and place a bay leaf in each.

    2. Put into an ovenproof dish and almost cover with equal quantities of vinegar and cold tea, with a little brown sugar.

    3. Cover with greaseproof paper and bake in a slow oven (325░F) until the bones are soft.

    4. Serve cold.

        Herrings and mackerel may be treated in the same way.
    This recipe is also available in:
    Cuisine ╗ Europe ╗ England
    Dish ╗ Appetizers
    Main Ingredient ╗ Fish ╗ Sardine
    Main Ingredient ╗ Condiments ╗ Vinegar


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