To Fry Smelts
From Modern cookery, in all its branches, 1884
Serves 2
Fry for 3 to 4 minutes.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 96. The excerpt below is the record exactly as published.
TO FRY SMELTS. [In season from beginning of November to May.] Smelts when quite fresh have a perfume resembling that of a cucumber, and a peculiarly delicate and agreeable flavour when dressed. Draw them at the gills, as they must not be opened ; wash and dry them thoroughly in a cloth ; dip them into beaten egg-yolk, and then into the finest bread-crumbs, mixed with a very small quantity of flour ; fry them of a clear golden brown, and serve them Sand-Eel. 78 MODERN COOKERY. [chap. if. crisp and dry, with good melted butter
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