To pickle Smelts, where you have Plenty

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
seasoning
liquid
Instructions (6)
  1. beat all seasoning very fine
  2. wash and clean the smelts
  3. gut them
  4. lay them in rows in a jar
  5. strew the seasoning with four or five bay-leaves between every layer of smelts
  6. boil red wine, and pour over
Original Text
To pickle Smelts, where you have Plenty. TAKE a quarter of a peck of smelts, half an ounce of pepper, half an ounce of nutmeg, a quarter of an ounce of mace, half an ounce of petre-salt, a quarter of a pound of common salt; beat all very fine, wash and clean the smelts, gut them, then lay them in rows in a jar, and between every layer of smelts, strew the seasoning with four or five bay-leaves, then boil red wine, and pour over.
Notes
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