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Ingredientes
- 4 med Pilchards, up to 6
- 1 pt Vinegar wine, (570ml)
- 1/4 pt Cool tea Salt and pepper for seasoning Pickling spice Bay leaves Brown sugar
Direcciones
- Remove the heads, tails and fins from the gutted fish and wash them thoroughly in cool water. Rub pickling spice into the inside of the belly and place a bay leaf inside. Place the fish in an open pie dish and season with pepper and salt, then pour over the cool tea and add in sufficient vinegar wine to cover each fish. Leave to stand for 4 to 6 hrs before sprinkling a little brown sugar over them. Cover the dish with foil or possibly grease-proof paper and bake in an oven at 300 degrees F (150 degrees C) for 30 min or possibly till the bones become soft. When cold drain off the fluid and replace with fresh vinegar wine and allow to stand for 24 hrs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 478g | |
| Calories 91 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 38mg | 2% |
| Potassium 186mg | 5% |
| Total Carbs 1.29g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.19g | 0% |
