Smelts a la Van Volkenburg-h

Ingredients

• eighteen fine, fresh Long Island smelts
• half an ounce of flour
• one ounce of good butter
• a pinch of salt
• half a pinch of pepper

Method

1. 1

   Wash and dry smelts, split them along the backbone, remove backbone, season with salt and pepper, sprinkle with flour, fry in butter for two minutes on each side until light brown.

2. 2

   Dress on a hot dish, fry butter until nut-brown, add vinegar, pour over smelts, decorate with parsley, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 337. The excerpt below is the record exactly as published.

Smelts a la Van Volkenburg-h. — Wash well, and thoroughly dry, eighteen fine, fresh Long Island smelts. Split them right along the backbone in the centre; remove the backbone of each. Season with a pinch of salt and half a pinch of pepper; sprinkle them with half an ounce of flour, then place them in a pan with one ounce of good butter

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