Baked Smelts

Ingredients

• forcemeat
• finely chopped parsley
• mushrooms
• salt
• pepper
• a little grated nutmeg
• one glass of white wine
• bread crumbs
• pieces of butter

Method

1. 1

   Line a baking dish with forcemeat, arrange smelts, season, cover with veloute sauce mixed with wine, sprinkle with crumbs and butter, and bake for 20 minutes.

As published

This recipe was extracted from Kirmess cook book (1907), page 30. The excerpt below is the record exactly as published.

pepper may be added at pleasure. Strips of salt pork laid into the gashes on each side of the fish serve to baste it, and a fish of from four to five pounds will take from forty-five minutes to an hour according to its thickness. BAKED FILLETS OF FLOUNDER. Mrs. T. K. Egbert, New York. Take the backbone out of the fish and cut each half into two neat, long slices. Boll each piece up and pin FISH, OYSTERS, LOBSTERS, ETC. 79 with a wooden skewer. A new toothpick will do. Lay in salad oil and lemon juice for an hour^ setting in the ice to make the fish firm while soaking in the marinade. Soil in fine dry crumbs^ peppered and salted; in beaten egg, and again in crumbs. Leave on ice for half an hour longer, and fry in deep hot lard. Drain and serve with sauce Tartare. BAKED BLUEFISH. Mrs, John Braivning, New York, Select a nice large bluefish; clean, and prepare it for baking. Wash it in saltd water, and after drying it thoroughly, stuff it with veal forcemeat for fish, or else with bread forcemeat, to which a few capers have been added. Sew up the opening and rub the fish all over with salt. Then, having put small pieces of butter over it, or slash fish and place pieces of salt pork in openings, place it in a large pan with enough water to cover the bottom, and bake in a hot oven for forty-five or fifty minutes. After it begins to bake, sprinkle it with a little salt and pepper. Baste it often with the liquid in the pan and a little melted butter. When it is cooked and a nice color, remove carefully to a hot plate. Do not break it. Serve with a brown sauce, or any de- sired sauce poured round the fish as a garnish, or serve it in a separate dish. BAKED TBOUT WITH SHRIMP SAUCE. Table Talk, Clean, wash and dry a large salmon trout. Gash each side in half a dozen places, lay in each gash a lardoon of fat salt pork, ^hen brush the fish inside and 80 KIRMESS COOK BOOK. out with a tablespoonful of melted butter mixed with one teaspoonful of lemon juice. Put a rack or grating in the baking pan^ on it lay the fish, pour a cupful of boiling water in the bottom and place in a very hot oven. Allow twelve minutes to the pound and baste three or four times with melted butter. Have ready in a sauce- pan one tablespoonful of butter cooked with one table- spoonful of flour. When the fish is removed from the oven, strain the water remaining in the pan into the saucepan, stir until thickened, add salt, pepper and sufScient caramel to make a pale, brown sauce, one table- spoonful of strained lemon juice and one-half of a cup- ful of finely chopped shrimps. If the sauce is too thick reduce slightly with boiling water and boil for one minute. Oamish the fish with parsley and lemon. BAKED FRESH CODFISH WITH CHEESE SAUCE. Mrs. C. E. Allen, Philadelphia. Cut a neat square or oblong of codfish, lay in salt and water for half an hour; wipe dry and rub all over with melted butter and lemon juice. In the tyottom of your baking pan, under the grating and just not touching the fish, have a cupful of veal stock, or weak gravy, strained. Pepper and salt the fish, cover and bake ten minutes to the pound. Take up then and sift dry, fine crumbs thickly over it. Put dots of butter on these. Set in the oven uncovered, to brown while you strain the gravy from the pan, thicken with butter rolled in browned fiour, add the juice of half a lemon, four tablespoonfuls of grated Parmesan cheese and a little onion juice. Boil one minute, pour a few spoonfuls carefully upon the crumb-crust of the fish, the rest into a boat. FISH, OYSTERS, LOBSTERS, ETC. 81 This is an elegant company dish of fish^ and easy of preparation. BAKED SMELTS Mrs. C. E. Allen, Philadelphia. Line a well-buttered flat baking dish with forcemeat and arrange the smelts on it. Sprinkle with finely chopped parsley and mushrooms, season with salt, pep- per, and a little grated nutmeg. Cover with veloute sauce, which has one glass of white wine mixed with it. Then sprinkle with bread crumbs and pieces of butter

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