Brochet of Smelts
From Tempting dishes for small incomes, 1891
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.
Brochet of Smelts. Melt some butter and spread it on a dish, and dredge raspings of bread on it, season with pepper and salt, chopped parsley and shalots. Over the smelts pour a glass of wine (this can be omitted), a little Harvey and anchovy sauces
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