Baked Sardines

Ingredients

• twelve large sardines
• one cupful of water
• one teaspoonful of Worcestershire sauce
• salt to taste
• pepper to taste
• the beaten yolk of one egg
• one teaspoonful of vinegar
• some mustard

Method

1. 1

   Remove the skin from the sardines.

2. 2

   Heat them through on a dish.

3. 3

   In a saucepan, heat the oil from the sardines until boiling, stir in water, Worcestershire sauce, salt, and pepper.

4. 4

   Remove from fire and stir in beaten egg yolk, vinegar, and mustard.

5. 5

   Serve the fish hot with the sauce poured over or in a separate dish.

Nutrition per serving

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 68. The excerpt below is the record exactly as published.

Baked Sardines Remove the skin from twelve large sardines. Put them on a dish and heat them through. Put the oil from the sardines in a saucepan, and when it comes to a boil, stir in one cupf ul of water, then add one teaspoonful of Worcestershire sauce, salt and pepper to taste. Remove from the fire, and stir in 120 MR8. 8EELT^8 COOK BOOK the beaten yolk of one egg, one teaspoonf ul of YÌnegar, and ome of miistard. Serve the fish véry hot, with thìs sauce poored over them or in a separate dish. Broiled Smelts Split and dean as many smelts as are required. Select large ones. Remove the backbone, rub each one with olive oil^ and season with a little salt and pepper. Greaee the broiler, ar- range the smeli» on it, and broil on each side f or two or three minutes. Serve with a Béamaise sauce. Fried Smelts à la Parisienne Wash the smelts thoroughly, cut down the back, and take the bone out a little below the head and just above the tail. Clean well and cut away the fìns and gills. Dry well and flour them* RoU them up by putting their tails in their mouths and fasten- ing them with a little wooden skewer. Set away in the ice- box. Have your oil or fat very hot. Fry, a few at a time^ until a nice brown. Keep in warm place until ali are fried, then let your oil get very hot. Put ali in your f rying basket, plunge into your hot fat. They will swell up and he a beauti- ful brown and crisp. Boil the number of eggs required, allow- ing one-half for each person. Take out the yolks and put the whites in cold water. Make a Tartare sauce. When ready te serve, fili each half egg with Tartare sauce and put round the fish. Put a bunch of parsley between each egg. Serve the fish very hot. Baked Smelts Line a well-buttered fiat baking dish with forcemeat and arrange the smelts on it. Sprinkle with finely chopped parsley and mushrooms, season with salt, pepper, and a little grated nutmeg. Cover with velouté sauce, whìch has one glass of white wine mixed with it. Then sprinkle with bread crumbs FI8H^ 0T8TEB8y L0B8TER8, TEHRAPIN 121 and pieces of butter, and bake in hot oven f or twenty minutes. When cooked sprinkle with the juice of a lemon and serye in the baking dish. Stoffed SmeltB Remove the fins from two dozen large smelts. Clean them withoat splitting them and stuff with a fish forcemeat — a paper cornucopia must be used. Place the fish on a well-but- tered dish, cover them with one pint of Italienne sauce, and bake in a hot oven for ten minutes. Squeeze some lemon juice over them and serve in the same dish. Smeli Oroquettes Select as many medium-sized fresh smelts as you desire to serve. Clean and prepare them as you would for broiling, removing backbone, dry them, and set in cool place. Boil one pound of halibut, pound it fine, then add a little Sherry, white pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.