Showing posts with label Smelts. Show all posts
Showing posts with label Smelts. Show all posts

TO FRY SMELTS

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--Egg and bread crumbs, a little flour; boiling lard.

Mode.--Smelts should be very fresh, and not washed more than is necessary to clean them. Dry them in a cloth, lightly flour, dip them in egg, and sprinkle over with very fine bread crumbs, and put them into boiling lard. Fry of a nice pale brown, and be careful not to take off the light roughness of the crumbs, or their beauty will be spoiled. Dry them before the fire on a drainer, and servo with plain melted butter. This fish is often used as a garnishing.

Time.--5 minutes.

Seasonable from October to May.

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TO BAKE SMELTS

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--12 smelts, bread crumbs, 1/4 lb. of fresh butter, 2 blades of pounded mace; salt and cayenne to taste.

Mode.--Wash, and dry the fish thoroughly in a cloth, and arrange them nicely in a flat baking-dish. Cover them with fine bread crumbs, and place little pieces of butter all over them. Season and bake for 15 minutes. Just before serving, add a squeeze of lemon-juice, and garnish with fried parsley and cut lemon.

Time.--1/4 hour.

Seasonable from October to May.

Sufficient for 6 persons.

TO CHOOSE SMELTS.--When good, this fish is of a fine silvery appearance, and when alive, their backs are of a dark brown shade, which, after death, fades to a light fawn. They ought to have a refreshing fragrance, resembling that of a cucumber.

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