To fry Smelts

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

marinade

vinegar ↝ Vinegar [Mustard and other condiments]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
bay leaves ↝ Spices, bay leaf [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]

for dredging

flour ↝ Flour, 00 [Cereal Grains and Pasta]

for frying

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

garnish

fry'd parsley ↝ Parsley, raw [Not included in a food category]

Instructions (6)

Lay your smelts in a marinade of vinegar, salt, pepper, and bay leaves, and cloves for a few hours.
Dry them in a napkin.
Drudge them well with flour.
Have ready some butter hot in a stewpan.
For them quick, lay them in your dish.
Garnish with fry'd parsley.

Original Text

To fry Smelts.
LAY your smelts in a marinade of vinegar, salt, pepper, and bay leaves, and cloves for a few hours; then dry them in a napkin, drudge them well with flour, and have ready some butter hot in a stewpan. For them quick, lay them in your dish, and garnish with fry'd parsley.

Notes

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