their bright and sparkling eyes. Wipe them dry; fasten them in rows by a
skewer run through the eyes; dredge with flour, and broil them on a
gridiron over a nice clear fire. The gridiron should be rubbed with
suet. Serve very hot.
_Time_,--3 or 4 minutes. _Average cost_, 1d. per lb.
_Seasonable_ from November to March.
TO CHOOSE SPRATS.--Choose these from their silvery appearance, as the
brighter they are, so are they the fresher.
SPRATS FRIED IN BATTER.