Stuffed Smelts

Ingredients

• about one tablespoon of rich stuffing
• Brush over with melted butter

Method

1. 1

   Clean the fish, cut down the thin part, and remove the backbone by pushing the flesh away from it and pulling it out.

2. 2

   In each fish, put about one tablespoon of rich stuffing, then draw the tail through the mouth.

3. 3

   This will hold the stuffing in place without strings or skewers.

4. 4

   Brush over with melted butter and bake for fifteen minutes.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 51. The excerpt below is the record exactly as published.

Stuffed Smelts. Clean the fish, cut down the thin part, and remove the backbone by pushing the flesh away from it and pulling it out. In each fish put about one tablespoon of rich stuffing, then draw the tail through the mouth. This will hold the stuffing in place without strings or skewers. Brush over with melted butter

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