Fried Smelts

Ingredients

• 6 smelts
• 1 cup flour
• 1 beaten egg
• 2 tablespoons Crisco
• few grains salt

Method

1. 1

   Clean and trim smelts, roll in flour, brush with beaten egg, roll in crumbs, and fry in hot Crisco until crisp.

2. 2

   Drain and serve with sauce tartare.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 139. The excerpt below is the record exactly as published.

cups flour with Y% teaspoonful salt and 1 teaspoon sugar. Add gradually 1 cup luke- warm water, and knead until dough does not stick to hands. Roll dough as thin as possible on floured board. Place clean tablecloth on table, put rolled out dough on it and pull care- fully with fingers to get thin as pos- sible. Mix 4 cups chopped apples with 1 cup sugar, | tablespoon cin- namon, | cup seeded raisins, and 1 cup currants. Spread over dough, and spread little Crisco over apples. Take cloth in both hands, and roll strudel over and over like roly poly. Roll strudel into Criscoed baking pan and bake in hot oven until brown. November 17 *Stewed Rabbit Glace Potatoes Baked Onions Jellied Baked Beans Cranberry Bavarian Cream Coffee *Stewed Rabbit—Melt 4 tablespoons Crisco in saucepan; joint rabbit and fry quickly in Crisco, then fry 1 sliced onion until browned, stir in A Calendar of Dinners 2 tablespoons flour and brown flour; now add gradually 2 cups water and stir till smooth, when boiling add salt, pepper, and paprika to taste, and 2 tablespoons chopped parsley; simmer slowly 1% hours. Dish and strain over gravy. November 18 Julienne Soup Stuffed Hearts Pickles Browned Potatoes Baked Squash *Almond and Apple Pudding Coffee *Almond and Apple Pudding—Pare and core 6 apples, chop into small pieces and sprinkle with % cup sugar. Have ready 2 cups breadcrumbs, soaked in % cup milk to which 1 tablespoon melted Crisco has been added. Beat 2 eggs till light, add to them grating of nutmeg, a pinch of cinnamon and good pinch of salt. Mix apple with soaked breadcrumbs, then eggs, and lastly 2 dozens blanched almonds chopped fine. Thin with % cup milk, then pour into Cris- coed tin and bake. Serve with sweet- ened cream. Toast Points November 19 Spare Ribs Stew Rice Croquettes Waldorf Salad Cheese Biscuits *Cranberry Pudding Coffee *Cranberry Pudding—Cream % cup Crisco with 1 cup sugar, add 3 eggs well beaten, % cup milk, 3% cups flour, 2 teaspoons baking powder, \4 teaspoon salt, and % teaspoon almond extract, then stir in 1% cups cranberries, turn into Criscoed mold, cover with greased paper and steam 4 hours. Serve with milk. November 20 Oyster Croquettes *Stuffed Lamb Chops Chestnut Puree Mashed Potatoes Egg Plant Fritters Kumquat and Endive Salad Stewed Figs Coffee *Stuffed Lamb Chops—Wipe 6 French chops, cut 1% inches thick. Split 221 A Calendar of Dinners meat in halves, cutting to bone. Cook 2% tablespoons Crisco and 1 tablespoon chopped onion 5 min- utes; remove onion, add ¥% cup chop- ped ‘mushroom, and cook 5 minutes; add 2 tablespoons flour, 3 tablespoons stock, 1 teaspoon chopped parsley, 14 teaspoon salt, and few grains red pep- per. Spread mixture between layers of chops, press together lightly, wrap in Criscoed paper cases, and broil 10 minutes. Serve with chestnut puree. November 21 Baked Boned White Fish Bread Dressing, Drawn Butter Sauce Stewed Tomatoes Mashed Potatoes *Date Pudding Coffee *Date Pudding—Clean, stone, and chop. 1 ~ pound dates,” add") rcup English walnut meats, broken in pieces, 34 cup flour, 1 teaspoon baking powder, and % teaspoon salt. Beat up 4 egg whites to stiff froth, then fold in % cup sugar, add beaten egg yolks, % tablespoon melted Crisco and date mixture. Turn into Criscoed tin and bake in moderate oven 30 minutes. Cut in squares and serve cold with whipped cream. November 22 *Fried Smelts, Sauce Tartare Roast Chicken Creamed Chestnuts Canned Stringless Beans Orange and Romaine Salad Mint Ice Cream Coffee *Fried Smelts—Clean, trim the fins, and remove gills; wipe very dry, roll in flour, brush over with beaten egg, roll in crumbs and fry in hot Crisco until crisp; drain on soft paper, dish on lace paper in a heap, and garnish with fried parsley, serve with sauce tartare. Smelts make a nice gar- nish for many fish dishes, the tails drawn through the eyes, dressed as above, and fried. November 23 Bisque of Clams Boiled Fish, Hollandaise Sauce Potatoes Baked Parsnips Celery Salad *Ttalian Fritters Coffee *Ttalian Fritters—1 egg, 1 cup milk, grated rind 1 lemon, 2 tablespoons Crisco, 5 slices stale cake, % tea- spoon powdered cinnamon, sugar and few grains salt

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