Deviled Whitebait
From The Cook Book, by "Oscar" of the Waldorf, 1896
Serve immediately after frying.
Presented as published in 1896. 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 The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 33. The excerpt below is the record exactly as published.
Deviled Whitebait. Wash the fish, drain well on a sieve, dry them in a soft cloth and then drop them on a well-floured cloth, carefully rolling each little fish over in it, so that they shall all be nicely and evenly floured. Put them immediately into a frying-basket, and dip them into extremely hot boiling lard ; hold it there for a very short time, lift the basket out of the lard, and dust the fish over with black pepper and a small quantity of salt ; some cooks dip them again into the boiling lard for a second, remove them, sprinkle with cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.