chopped jiarsley, and shallot. Put the smelts in
the dish in a row, sprinkle seasoned bread-
crumbs on the tox^, and pour upon the fish a
glassful of sherry, a little Harvey's Sauce, or a
dessert-spoonful of lemon- juice, and half a tea-
spoonful of essence of ancho✪ Smelts, Baked (au Gratin)vj'. Place little
l^ieccs of butter here and there on the fish, and
bake them in a moderate oven. When done
enough, serve the smelts quite hot in the dish
in which they were baked. Tin^e, a quarter
of an hour to bake the smelts. Probable cost,
Is. to 2s. per dozen. Sufficient for five or six
persons.
Smelts, Boiled, for Invalids.— Take a
couple of large smelts, draw them carefully,
and wipe them gently with a soft cloth; put
a quarter of a pint of water into a saucepan
with a j)inch of salt, a small lump of sugar,
and about fifty picked parsley-leaves. When
the water boils put in the smelts, and let
them simmer gently until done enough.
Take them up carefully on a slice, lay them on
a dish, and pour the liquor in which they were
boiled over them. Be watchful that the fish
does not bum to the bottom of the saucepan.
If liked, the gravy may be thickened with half
a tea-spoonful of arrowroot✪ Smelts, Boiled for Invalids, to be put with it
when the sauce has simmered three minutes.
Time to simmer the fish, five minutes, or longer
if the smelts are unusually large. Probable
cost, 6d. Sufficient for one person.
Smelts, Broiled. — Draw carefully and
wip)e a couple of large smelts, flour them well,
and lay them on a gridiron over a gentle fire.
"WTien half done turn them carefully upon the
other side. When they are done enough put
them on a hot dish, sprinlde a little salt upon
them✪ Smelts, Broiled, and serve immediately. A cut lemon or
a little sauce may be sent to table with them, if
preferred. Time, five or six minutes. Probable
cost, about 2d. each. Sufiicient for one person.
Sm.elts, Choosing of. — If smelts be
fresh, they will lie very firm, will have a pecu-
liarly strong smell, greatly resembling that of a
pared cucumber, and will be of a fine silver hue.
Smelts, Fried. — Draw and wipe the
smelts, trim off the fins, soak them in milk, and
flour them well ; or, if preferred, flom- them, and
then dip them in beaten egg and bread-rasp-
ings.- Fry in hot fat till they are crisp and
brown. Take them up carefully with a slice,
di'ain them on blotting-paper, sprinkle a little
salt over them, and serve on a napkin on a
dish. Put half a lemon at each end of the dish,
and garnish with, fried parsley. If liked, the
lemon may be omitted, and shrimp or anchovy
sauce may be served with the smelts. Time to
fry the smelts, three to five minutes. Probable
cost, Is. to 2s. per dozen. Sufficient, a dozen
for five or six persons.
Smelts, Fried (another way). —Smelts are
usually fried. Clean and empty them, wipe
them di-y, and dip them into an omelet of two
eggs, and into crumbs of bread mixed with
flour. Fry them of a fine colour, and send
them to table garnished with fried parslej-.
Smelts may be prepared au gratin like soles.
SMI
(884)
SNI
Smith's Gingerbread, Mrs. (see Gin-
gerbread, Mrs. f>mith'8).
Smoked Beef, American. — Put the ✪ Smoked Beef, American
Page 1820 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
chopped parsley, and shallot. Put the smelts in the dish in a row, sprinkle seasoned breadcrumbs on the top, and pour upon the fish a glassful of sherry, a little Harvey's Sauce, or a dessert-spoonful of lemon- juice, and half a teaspoonful of essence of anchovj'. Place little pieces of butter here and there on the fish, and bake them in a moderate oven. When done enough, serve the smelts quite hot in the dish in which they were baked. Time, a quarter of an hour to bake the smelts. Probable cost, Is. to 2s. per dozen. Sufficient for five or six persons.
Smelts, Boiled, for Invalids.— Take a
couple of large smelts, draw them carefully, and wipe them gently with a soft cloth; put a quarter of a pint of water into a saucepan with a pinch of salt, a small lump of sugar, and about fifty picked parsley-leaves. When the water boils put in the smelts, and let them simmer gently until done enough. Take them up carefully on a slice, lay them on a dish, and pour the liquor in which they were boiled over them. Be watchful that the fish does not bum to the bottom of the saucepan. If liked, the gravy may be thickened with half a tea-spoonful of arrowroot, to be put with it when the sauce has simmered three minutes. Time to simmer the fish, five minutes, or longer if the smelts are unusually large. Probable cost, 6d. Sufficient for one person.
Smelts, Broiled. — Draw carefully and wipe a couple of large smelts, flour them well, and lay them on a gridiron over a gentle fire. "WTien half done turn them carefully upon the other side. When they are done enough put them on a hot dish, sprinkle a little salt upon them, and serve immediately. A cut lemon or a little sauce may be sent to table with them, if preferred. Time, five or six minutes. Probable cost, about 2d. each. Sufficient for one person.
Sm.elts, Choosing of. — If smelts be fresh, they will lie very firm, will have a peculiarly strong smell, greatly resembling that of a pared cucumber, and will be of a fine silver hue.
Smelts, Fried. — Draw and wipe the smelts, trim off the fins, soak them in milk, and flour them well ; or, if preferred, flom- them, and then dip them in beaten egg and bread-raspings.- Fry in hot fat till they are crisp and brown. Take them up carefully with a slice, drain them on blotting-paper, sprinkle a little salt over them, and serve on a napkin on a dish. Put half a lemon at each end of the dish, and garnish with, fried parsley. If liked, the lemon may be omitted, and shrimp or anchovy sauce may be served with the smelts. Time to fry the smelts, three to five minutes. Probable cost, Is. to 2s. per dozen. Sufficient, a dozen for five or six persons.
Smelts, Fried (another way). —Smelts are usually fried. Clean and empty them, wipe them di-y, and dip them into an omelet of two eggs, and into crumbs of bread mixed with flour. Fry them of a fine colour, and send them to table garnished with fried parslej-. Smelts may be prepared au gratin like soles.
SMI
(884)
SNI
Smith's Gingerbread, Mrs. (see Gingerbread, Mrs. f>mith'8). Smoked Beef, American. — Put the
Records on this page
Smelts, Baked (au Gratin)Smelts, FriedSmelts, Boiled for InvalidsSmelts, BroiledSmoked Beef, American