Fried Smelts

Ingredients

• two cups of lard
• a saucer of flour
• a teaspoonful of salt
• slices of lemon
• parsley

Method

1. 1

   Heat lard in a kettle.

2. 2

   Clean smelts, roll in milk and flour, then fry in hot fat for half a minute.

3. 3

   Drain on paper and serve on a platter with lemon and parsley.

Nutrition per serving

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 6. The excerpt below is the record exactly as published.

Fried Smelts Put a deep kettle on the fire, with two cups of lard in it, to get very hot. Wipe each smelt inside and out with a clean wet cloth, and then with a dry one. Have a saucer of flour mixed with a teaspoonful of salt, and another saucer of milk. Put the tail of each smelt through its gills — that is, the opening near its mouth. Then roll the smelts first in milk and then in flour, and shake off any lumps. Throw a bit of bread into the fat in the kettle, and see if it turns brown quickly ; it does if the fat is hot enough, but if not you must wait. Put four smelts in the wire basket, and stand it in the fat, 30 A LITTLE COOK BOOK so that the fish are entirely covered, for only half a minute, or till you can count thirty. As you take them out of the kettle, lay them on heavy brown paper on a pan in the oven, to drain and keep hot, and leave the door open till all are done. Lay a folded napkin on a long, narrow platter, and arrange the fishes in two rows, with slices of lemon and parsley

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