Smelts, Broiled
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for one person.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1820. The excerpt below is the record exactly as published.
Smelts, Broiled. — Draw carefully and wip)e a couple of large smelts, flour them well, and lay them on a gridiron over a gentle fire. "WTien half done turn them carefully upon the other side. When they are done enough put them on a hot dish, sprinlde a little salt upon them
Cook this with the app: pantry check, scaling, and the assistant.