Smelts Marinade

Ingredients

• 1 even tablespoonful salt
• the juice of 1 lemon
• 1 onion cut into slices
• 1 sprig of thyme
• 3 sprigs of parsley
• 2 ounces melted butter
• 1 teaspoonful fine-chopped parsley
• beaten egg
• hot lard

Method

1. 1

   Clean and wash the smelts, season with salt and lemon juice, and marinate with onion, thyme, and parsley for 1.5 hours.

2. 2

   Wipe dry, dust with flour, dip in beaten egg, and roll in bread crumbs.

3. 3

   Fry in hot lard until light brown.

4. 4

   Serve garnished with parsley and melted butter mixed with lemon juice and fine-chopped parsley.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 99. The excerpt below is the record exactly as published.

1 sprig of thyme, the juice of 1 lemon, and some fresh parsley ; cover and let stand 1 honr. In the meantime put the yolks of 2 eggs into a small bowl, add Y4 teaspoonful salt, Yi cupful milk, and 2 tablespoonf uls fiour ; stir this to a smooth batter. Melt Ys tablespoonful butter, add it to the batter, and the 2 whites beaten to a stiff froth. Place a kettle or a deep frying pan over the fire with lYi pound fat or lard; when hot, take each smelt separately on a larding needlci 150 SEA FOOD, Etc. dip into the batter^ then drop it into the boiling fat (put in aboat 3 or 4 at a time)) fry light brown on both sides, lay them a few minutes on a blotting paper to absorb the grease ( when all are fried in this way arrange them on a hot dish. Wash and dry on m towel 1 handful fresh parsley, remove the stems, drop the parsley into the hot fat, fry 2 minutes ; then remove it with a skimmer, lay it a few minutes on blotting paper, sprinkle over some salt, lay this around the smelts, and serve with sauce Tartare^ Smelts Marlnidre. — Clean, wash, and wipe ly, pound smelts, season with 1 even tablespoonful salt, sprinkle over the juioe of 1 lemon, lay the fish in a covered dish with 1 onion cut into slices, 1 sprig of thyme, and 3 sprigs of parsley; cover and let stand 7s hour ; then remove and wipe dry with a clean towel, dust lightly with flour, dip each smelt into beaten egg, then roll in fresh grated bread crumbs, and fry light brown in hot lard. Arrange the smelts on a warm dish, garnish with parsley, serve with 2 ounces melted butter to which the juice of % lemon and 1 tea- spoonful fine-chopped parsley

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