Stuffed Smelts

Ingredients

• a dozen and a half large smelts
• forcemeat of minced oysters
• mushrooms
• bread-crumbs
• butter
• half a pint of good white stock or milk
• an ounce of butter
• the juice of a lemon
• a little minced onion

Method

1. 1

   Make a forcemeat of minced oysters, mushrooms, breadcrumbs and butter, with herbs and seasoning to taste, and with this stuff a dozen and a half large smelts from which the bones have previously been removed.

2. 2

   Lay them in a baking dish and pour over them half a pint of good white stock or milk with an ounce of butter, the juice of a lemon, and a little minced onion.

3. 3

   Bake for half an hour and garnish with parsley before serving.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 61. The excerpt below is the record exactly as published.

Stuffed Smelts. Make a forcemeat of minced oysters, mushrooms, bread- crumbs and butter, with herbs and seasoning to taste, and with this stuff a dozen and a half large smelts from which the bones have previously been removed. Lay them in a baking dish and pour over them half a pint of good white stock or milk with an ounce of butter, the juice of a lemon, and a little minced onion. Bake for half an hour and garnish with parsley before serving. * Soles, Fried. Have about four pounds of lard or clean fat in a small fish-kettle, which place over a moderate fire, cut off the fins of the sole, and dip it into flour, shake part of the flour off, have an egg well beaten upon a plate, with which brush the fish all over, and cover it with bread-crumbs

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