SOUSED CORNISH SARDINES
The Cornish love their soused or picked pilchards, herring, and mackerel.
Shopping list
2kg Fresh Cornish sardines, herring or mackerelMixed pickling spices
Bayleaves
Malt vinegar
Salt and pepper
Method
Season the cleaned sardines well with pepper and salt. Place a layer of the fish in an eathenware or baking dish, sprinkle with pickling spice and bay leaves.
Repeat the layers until the dish is full, then add the liquid- three parts vinegar to one part water - to the top of the dish. Tie down with brown paper, or use a close fitting lid (not foil) .
Bring to the boil, then bake in a moderate to slow oven until the bones are quite soft. Marinated pilchards are excellent served cold, perhaps with salad and fresh granary bread.
