Fried Smelts
From The thorough good cook, 1895
Serves 4
Can also be broiled.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 117. The excerpt below is the record exactly as published.
Fried Smelts. These delicate little fish, when perfectly fresh, must not be washed, but wiped with a clean cloth, and dredged with flour, or brushed over with a feather, dipped into the yolk of a beaten egg ; they are then rolled in a plate of finely grated bread-crumbs, and fried in boiling dripping, or fresh lard. They vary in size, and some will be done sooner than others. When of a clear golden - brown, take them out carefully, and lay them before the fire upon the back of a sieve to drain and keep hot. Dish them, heads and tails alternately. Garnish with fried parsley. Sauce : Melted butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.