Soused Cornish sardines
1 hour 5 minutes
4
A traditional age old Cornish recipe
- 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.
With thanks to The Cornish Sardine Company