Smelts, Baked (au Gratin)

Ingredients

• a dozen smelts
• Butter a pie-dish thickly
• finely-grated breadcrumbs
• seasoned with pepper
• seasoned with salt
• finely-chopped parsley
• finely-chopped shallot
• a glassful of sherry
• a dessert-spoonful of lemon-juice
• half a teaspoonful of essence of anchovy

Method

1. 1

   Clean and dry the smelts, trim fins.

2. 2

   Butter a pie-dish, sprinkle breadcrumbs seasoned with pepper, salt, parsley, and shallot.

3. 3

   Place smelts in a row, sprinkle with seasoned breadcrumbs, pour sherry, lemon juice, and essence of anchovy over fish.

4. 4

   Add butter pieces, bake in a moderate oven for a quarter of an hour, and serve hot.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1819. The excerpt below is the record exactly as published.

Smelts, Baked (au Gratin). — Take a dozen smelts, clean and dry them, and trim away the fins. Butter a pie-dish thickly, and sprinkle on the bottom finely-grated bread- crumbs seasoned with pepper and salt, finely- chopped jiarsley, and shallot. Put the smelts in the dish in a row, sprinkle seasoned bread- crumbs on the tox^, and pour upon the fish a glassful of sherry, a little Harvey's Sauce, or a dessert-spoonful of lemon- juice, and half a tea- spoonful of essence of ancho

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