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| What You Need: |
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Pilchards
Bay leafs
Vinegar
Cold tea
Brown sugar
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| How To Cook: |
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1. Clean some pilchards without splitting them open, and place a bay leaf in each.
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2. Put into an ovenproof dish and almost cover with equal quantities of vinegar and cold tea, with a little brown sugar.
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3. Cover with greaseproof paper and bake in a slow oven (325°F) until the bones are soft.
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4. Serve cold.
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TIP:
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Herrings and mackerel may be treated in the same way.
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