Stuffed Smelts
From The table, 1889
Serves 6
Serve on a silver dish to avoid soiling the tablecloth.
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 143. The excerpt below is the record exactly as published.
Stuffed Smelts. — Cut off the fins, wash, and dry well with a towel, eighteen fine, fresh, medium-sized, Long Island smelts ; remove the eggs without splitting the stomachs open, then fill them with a fish force- meat (No. 227), using a paper cornet for the purpose. Lay the smelts on a well-buttered silver baking-dish (if possible), and cover them with a pint of sauce Italienne (No. 188). Put them in a hot oven and let bake for eight minutes ; remove them, squeeze the juice of a good lemon
Cook this with the app: pantry check, scaling, and the assistant.