Stewed Skate with Caper Sauce.
Wash and clean a skate, place it in a saucepan with one sliced onion, a bunch of
g^een onions, two bay leaves, and a small bunch of parsley and thyme; cover the fish
with water, add a small quantity of vinegar, season with pepper and salt✪ Stewed Skate with Caper Sauce, and stew it
gently until tender. When cooked drain the fish, place it on a hot dish, cover it with
caper sauce and serve.
Baked Smelts.
Clean eighteen or twenty smelts, wipe them very dry, and put them on a baking
dish with two tablespoonfuls of cooked fine herbs, one-half wineglassful of white
wine, gne-half pinch of salt, one-half pinch of pepper, and cover with six whole mush-
rooms and one-half pint of Spanish sauce. Sprinkle lightly with breadcrumbs and
a little warmed butter, place the dish in a hot oven for ten minutes, and serve with
the juice of half a lemon, and sprinkle over one teaspoonful of chopped parsley. The
smelts can be boned if desired.
So FISH.
Smelts, Bearnaise.
Split twelve large or eighteen medium-sized smelts down the backs, remove the
backbones, rub them with one tablespoonful of oil and season with one-half pinch of
salt✪ Baked Smelts and one-third of a pinch of pepper. Broil them in a double broiler for two min-
utes on each side, pour a little over one g^ll of Bearnaise sauce on a dish, arrange the
smelts carefully on top, garnishing with a very little demi-glaze sauce round the dish
and serve.
Smelts, Boulangere.
Clean and dry the fish on a cloth, dip them into very thick cream and then
dredge them thickly over with flour forming a paste round them. Put some lard in a
fryingpan and when very hot put the fish in and fry them till of a light golden brown.
Arrange the smelts on a dish paper or a folded napkin placed on a hot dish, garnish
with fried parsley✪ Smelts, Boulangere and serve.
Fried Smelts.
Clean and dry the fish, roll them in beaten egg and then in finely grated bread-
crumbs ; dredging a little flour and salt over them. • Put a good-sized lump of butter
into a fryingpan, and when hot put in the smelts and fry them quickly. Drain the
fish when richly browned, place them on an ornamental dish-paper or a folded napkin
on a hot dish garnished with fried parsley✪ Fried Smelts and serve.
Smelts in Matelote.
Put a chopped onion, a sprig of parsley, two or three mushrooms and a small piece
of garlic into a saucepan ; pour over them a small quantity of oil and season with salt
and pepper. Clean the smelts, put them into a stewpan, pour over one teacupful of
champagne✪ Smelts in Matelote and let them simmer gently until cooked. Place the smelts on a hot
dish, squeeze a little lemon juice over and serve.
Smelts Sauted in Brown Butter.
Remove the g^lls, clean and wash the smelts, and when well dried roll them in
flour. Place a lump of butter in a fryingpan, and when it is hot put in the smelts
and brown them, turning when done on one side. Arrange some slices of hot but-
tered toa✪ Smelts Sauted in Brown Butterst on a dish, put the fish on them and serve at once.
StufFed Smelts.
Cut off the fins of eighteen or twenty fresh medium-sized Long Island smelts
and wash and dry them well; remove the insides without splitting the stomachs open*
then stuff them with a fish forcemeat, using a paper cornet for the purpose. Place
the smelts on a well-buttered baking dish (silver if possible), and cover them with
FISH. 8i
one pint of Italian sauce. Place them in a hot oven and bake for eight or ten min-
utes; remove, squeeze over the juice of a lemon✪ Stuffed Smelts and serve in the same dish.
Smelts, Toulouse. ✪ Smelts, Toulouse
Page 27 · 9 recipe records on this page
Presented as published in 1896. 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
Stewed Skate with Caper Sauce.
Wash and clean a skate, place it in a saucepan with one sliced onion, a bunch of green onions, two bay leaves, and a small bunch of parsley and thyme; cover the fish with water, add a small quantity of vinegar, season with pepper and salt, and stew it gently until tender. When cooked drain the fish, place it on a hot dish, cover it with caper sauce and serve.
Baked Smelts.
Clean eighteen or twenty smelts, wipe them very dry, and put them on a baking dish with two tablespoonfuls of cooked fine herbs, one-half wineglassful of white wine, one-half pinch of salt, one-half pinch of pepper, and cover with six whole mushrooms and one-half pint of Spanish sauce. Sprinkle lightly with breadcrumbs and a little warmed butter, place the dish in a hot oven for ten minutes, and serve with the juice of half a lemon, and sprinkle over one teaspoonful of chopped parsley. The smelts can be boned if desired.
80 FISH.
Smelts, Bearnaise.
Split twelve large or eighteen medium-sized smelts down the backs, remove the backbones, rub them with one tablespoonful of oil and season with one-half pinch of salt and one-third of a pinch of pepper. Broil them in a double broiler for two minutes on each side, pour a little over one gill of Bearnaise sauce on a dish, arrange the smelts carefully on top, garnishing with a very little demi-glaze sauce round the dish and serve.
Smelts, Boulangere.
Clean and dry the fish on a cloth, dip them into very thick cream and then dredge them thickly over with flour forming a paste round them. Put some lard in a fryingpan and when very hot put the fish in and fry them till of a light golden brown. Arrange the smelts on a dish paper or a folded napkin placed on a hot dish, garnish with fried parsley and serve.
Fried Smelts.
Clean and dry the fish, roll them in beaten egg and then in finely grated breadcrumbs ; dredging a little flour and salt over them. • Put a good-sized lump of butter into a fryingpan, and when hot put in the smelts and fry them quickly. Drain the fish when richly browned, place them on an ornamental dish-paper or a folded napkin on a hot dish garnished with fried parsley and serve.
Smelts in Matelote.
Put a chopped onion, a sprig of parsley, two or three mushrooms and a small piece of garlic into a saucepan ; pour over them a small quantity of oil and season with salt and pepper. Clean the smelts, put them into a stewpan, pour over one teacupful of champagne and let them simmer gently until cooked. Place the smelts on a hot dish, squeeze a little lemon juice over and serve.
Smelts Sauted in Brown Butter.
Remove the gills, clean and wash the smelts, and when well dried roll them in flour. Place a lump of butter in a fryingpan, and when it is hot put in the smelts and brown them, turning when done on one side. Arrange some slices of hot buttered toast on a dish, put the fish on them and serve at once.
StufFed Smelts.
Cut off the fins of eighteen or twenty fresh medium-sized Long Island smelts and wash and dry them well; remove the insides without splitting the stomachs open; then stuff them with a fish forcemeat, using a paper cornet for the purpose. Place the smelts on a well-buttered baking dish (silver if possible), and cover them with
FISH. 81
one pint of Italian sauce. Place them in a hot oven and bake for eight or ten minutes; remove, squeeze over the juice of a lemon and serve in the same dish.
Smelts, Toulouse.
Records on this page
Stewed Skate with Caper SauceBaked SmeltsSmelts, BearnaiseSmelts, BoulangereFried SmeltsSmelts in MateloteSmelts Sauted in Brown ButterStuffed SmeltsSmelts, Toulouse