Smelts, Boiled for Invalids

Ingredients

• a couple of large smelts
• a quarter of a pint of water
• a pinch of salt
• a small lump of sugar
• about fifty picked parsley-leaves
• half a teaspoonful of arrowroot

Method

1. 1

   Draw and wipe smelts, put water, salt, sugar, and parsley in a saucepan.

2. 2

   Boil water, add smelts, simmer gently until done.

3. 3

   Serve on a dish with the boiling liquor poured over.

4. 4

   Optionally thicken gravy with arrowroot after simmering for three minutes.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1820. The excerpt below is the record exactly as published.

Smelts, Boiled, for Invalids.— Take a couple of large smelts, draw them carefully, and wipe them gently with a soft cloth; put a quarter of a pint of water into a saucepan with a j)inch of salt, a small lump of sugar, and about fifty picked parsley-leaves. When the water boils put in the smelts, and let them simmer gently until done enough. Take them up carefully on a slice, lay them on a dish, and pour the liquor in which they were boiled over them. Be watchful that the fish does not bum to the bottom of the saucepan. If liked, the gravy may be thickened with half a tea-spoonful of arrowroot

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