To fry Smelts

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
for frying
for coating
Instructions (9)
  1. Clean the smelts, washing them only as much as necessary.
  2. Dry the smelts in a cloth.
  3. Lightly flour the smelts, then shake off the excess flour.
  4. Dip the smelts in plenty of beaten egg.
  5. Dip the egg-coated smelts into fine bread crumbs.
  6. Plunge the breaded smelts into a good pan of boiling lard.
  7. Let them continue gently boiling.
  8. A few minutes will make them a bright yellow brown.
  9. Take care not to remove the light roughness of the crumbs, as this will spoil their beauty.
Original Text
To fry Smelts. They should not be washed more than necessary to clean. Dry in a cloth, then lightly flour, but shake it off. Dip them in plenty of egg, then into bread crumbs grated fine, and plunge them into a good pan of boiling lard. Let them continue gently boiling, and a few minutes will make them a bright yellow brown. Take care not to take off the light roughness of the crumbs, or their beauty will be lost.
Notes
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