To Fry Smelts

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 5 min Total: 5 min
Yield: 12.0 fish
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

Egg and bread crumbs, a little flour; boiling lard. ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
Egg and bread crumbs, a little flour; boiling lard. ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
Egg and bread crumbs, a little flour; boiling lard. ↝ Flour, 00 [Cereal Grains and Pasta]
Egg and bread crumbs, a little flour; boiling lard. ↝ Lard [Fats and Oils]

for serving

plain melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Smelts should be very fresh, and not washed more than is necessary to clean them.
Dry them in a cloth, lightly flour, dip them in egg, and sprinkle over with very fine bread crumbs, and put them into boiling lard.
Fry of a nice pale brown, and be careful not to take off the light roughness of the crumbs, or their beauty will be spoiled.
Dry them before the fire on a drainer, and servo with plain melted butter.
This fish is often used as a garnishing.

Original Text

TO FRY SMELTS.

319. INGREDIENTS.—Egg and bread crumbs, a little flour; boiling lard.

Mode.—Smelts should be very fresh, and not washed more than is necessary to clean them. Dry them in a cloth, lightly flour, dip them in egg, and sprinkle over with very fine bread crumbs, and put them into boiling lard. Fry of a nice pale brown, and be careful not to take off the light roughness of the crumbs, or their beauty will be spoiled. Dry them before the fire on a drainer, and servo with plain melted butter. This fish is often used as a garnishing.

Time.—5 minutes.

Average cost, 2s. per dozen.

Seasonable from October to May.

[Illustration: THE SMELT.]

THE SMELT.—This is a delicate little fish, and is in high esteem. Mr. Yarrell asserts that the true smelt is entirety confined to the western and eastern coasts of Britain. It very rarely ventures far from the shore, and is plentiful in November, December, and January.

Notes

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