Smelts, Fried
From Practical household cookery, 1891
Serves 4
Smelts can also be dressed au gratin.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 93. The excerpt below is the record exactly as published.
SMELTS, FRIED. Take the smelts, pull out the gills carefully, trim the fins, and wipe the fish with a doth. Then steep them in milk and flour them, or else flour them first and pass through beaten eggs, and afterwards put them in fine bread-crumbs. Fry in some pi-operly heated lai-d or fat till of a nice colour and crisp ; dish up on a napkin ; garnish >vith fried parsley, and serve with a lemon cut in four
Cook this with the app: pantry check, scaling, and the assistant.