BAKED SMELTS

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Total: 10 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
optional additions
Instructions (8)
  1. Prepare the smelts as for frying.
  2. Pour some clarified butter into the dish in which they are to be sent to table.
  3. Arrange the smelts neatly in the dish, with the tails meeting in the centre.
  4. Strew over them salt, mace, and cayenne, mixed, as will season them agreeably.
  5. Cover them smoothly with a rather thick layer of very fine bread-crumbs.
  6. Moisten them equally with clarified butter poured through a small strainer.
  7. Bake the fish in a moderately quick oven, until the crumbs are of a fine light brown.
  8. Optionally, pour a glass of sherry, half a teaspoonful of essence of anchovies, and a dessertspoonful of lemon-juice into the dish before laying in the smelts.
Original Text
BAKED SMELTS. Prepare them as for frying; pour some clarified butter into the dish in which they are to be sent to table, arrange them neatly in it, with the tails meeting in the centre, strew over them as much salt, mace, and cayenne, mixed, as will season them agreeably, cover them smoothly with a rather thick layer of very fine bread-crumbs, moisten them equally with clarified butter poured through a small strainer, and bake the fish in a moderately quick oven, until the crumbs are of a fine light brown. A glass of sherry, half a teaspoonful of essence of anchovies, and a dessertspoonful of lemon-juice, are sometimes poured into the dish before the smelts are laid in. About 10 minutes.
Notes
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