Fried Smelts

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 15 min Total: 15 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (5)
batter
frying
Instructions (4)
  1. Make a batter of one teacupful of flour mixed carefully with milk till it is quite thin enough to run.
  2. Add a pinch of salt.
  3. Have ready in an enamelled frying pan a quarter pound of best tub lard boiling.
  4. Dip each smelt well into the batter and fry in the hot lard for ten to fifteen minutes.
Original Text
Fried Smelts Make a batter of one teacupful of flour mixed carefully with milk till it is quite thin enough to run. Add a pinch of salt. Have ready in an enamelled frying pan a quarter pound of best tub lard boiling. Dip each smelt well into the batter and fry in the hot lard for ten to fifteen minutes. [Pg 92]
Notes
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