Smelts

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
for the sauce
for the dish
Instructions (9)
  1. Be careful to take away the gills out of the pan.
  2. Put in a quarter of a pound of butter, and shake in some flour.
  3. Keep it stirring with a spoon till the butter is a little brown, and then put in half a pint of white wine.
  4. Stir them together, and put in half a pint of boiling water, an onion shred with cloves, a bunch of sweet-herbs, and two blades of mace.
  5. Cover these close, and let them stew as gently as you can for a quarter of an hour.
  6. Then drain off the liquor, and put them into the pan again, adding two spoonfuls of catchup, an ounce of truffles or morels boiled tender in half a pint of water, a few mushrooms, and half a pint of oysters, washed clean in their own liquor.
  7. When your sauce is properly heated, and has a good flavour, put in your tench, and let them lay in it till they are thoroughly hot.
  8. Then take them out, lay them in your dish, and pour the sauce over them.
  9. Garnish with sliced lemon.
Original Text
Smelts. BE careful to take away the gills out of the pan, put in a quarter of a pound of butter, and shake in some flour. Keep it stirring with a spoon till the butter is a little brown, and then put in half a pint of white wine. Stir them together, and put in half a pint of boiling water, an onion shred with cloves, a bunch of sweet-herbs, and two blades of mace. Cover these close, and let them stew as gently as you can for a quarter of an hour; then drain off the liquor, and put them into the pan again, adding two spoonfuls of catchup, an ounce of truffles or morels boiled tender in half a pint of water, a few mushrooms, and half a pint of oysters, washed clean in their own liquor. When your sauce is properly heated, and has a good flavour, put in your tench, and let them lay in it till they are thoroughly hot; then take them out, lay them in your dish, and pour the sauce over them. Garnish with sliced lemon. The same methods may be used in frying of carp.
Notes
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