Stuffed Smelts
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 27. The excerpt below is the record exactly as published.
StufFed Smelts. Cut off the fins of eighteen or twenty fresh medium-sized Long Island smelts and wash and dry them well; remove the insides without splitting the stomachs open* then stuff them with a fish forcemeat, using a paper cornet for the purpose. Place the smelts on a well-buttered baking dish (silver if possible), and cover them with FISH. 8i one pint of Italian sauce. Place them in a hot oven and bake for eight or ten min- utes; remove, squeeze over the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.