Smelts

Ingredients

• smelts
• flour
• beaten yolk of an egg
• finest bread-crumbs
• boiling lard

Method

1. 1

   Draw smelts at the gills, wash, dry, dredge with flour, dip in egg, and coat with breadcrumbs.

2. 2

   Fry in boiling lard and dry on paper.

3. 3

   Serve with melted butter.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 21. The excerpt below is the record exactly as published.

Smelts. — Draw them at the gills, as they must not be opened. Wash and thoroughly dry in a cloth. Dredge them with flour, dip into the beaten yolk of an egg, and then into finest bread- PISH. 27 crumbs. Fry them in a fish-basket in a saucepan of boiling lard. Dry them before the fire on a sieve on which several layers of kitchen paper have been laid. Serve with plain melted butter. To Boil Soles. — Cleanse and wash the fish carefully, cut off the fins, but do not skin the fish. Lay them in a fish-kettle with enough cold water to cover them, and allow 4 oz. of salt to each gallon of water. Let the water come gradually to a boil, and keep it simmering from five to ten minutes according to size. Drain the fish well and serve with shrimp sauce, lobster sauce, plain melted butter, or anchovy sauce. Fried Filleted Soles. — After the soles are filleted they are prepared and cooked precisely the same as soles, but Dutch sauce can be served with them if preferred to melted butter. To Fry Soles . — Skin and wash the soles, cut off the fins, and wipe them very dry, and let them remain in the cloth until it is time to dress them. Have ready some fine bread-crumbs (

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