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Soused Cornish sardines
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.
Publication Date: January 28, 2015.