Wyvern's Stuffed Smelts

Ingredients

• Choose large Smelts
• a fillet of anchovy
• the yolk of a hard-boiled egg
• season with salt
• season with white pepper
• Brush over each fillet with beaten egg
• fry in plenty of boiling suet
• with lemon
• with parsley garnish

Method

1. 1

   Remove the flesh from the bones of each Smelt in two long fillets.

2. 2

   Take out the roes, pound them with a fillet of anchovy and the yolk of a hard-boiled egg to a paste, and season with salt and white pepper.

3. 3

   Brush over each fillet with beaten egg, spread a layer of the roe farce over it, lay the other fillet over it sandwichwise.

4. 4

   Let them rest to set, then brush with egg, breadcrumb with finely-sifted crumbs, let dry, egg and crumb again, and fry in boiling suet.

5. 5

   Drain, dry, and serve on a hot napkin with lemon and parsley garnish.

Nutrition per serving

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 58. The excerpt below is the record exactly as published.

yvern’s” Stuffed Smelts . — Choose large Smelts, and remove the flesh from the bones of each in two long fillets. Take out the roes, pound them with a fillet of anchovy and the yolk of a hard-boiled egg to a paste, and season witb salt and white pepper. Brush over each fillet of each Smelt with beaten egg, spread a layer of the roe farce over it, lay the other fillet over it sandwichwise, and do the same with the rest. Let them rest awhile to set, then brush them over with egg, breadcrumb with finely-sifted crumbs ; let this dry, egg and crumb again, and fry in plenty of boiling suet. Drain, dry, and serve on a hot napkin with lemon

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