Pot Smelts or Sparlings

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 45 min Total: 45 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (10)
  1. DRAW out the guts with a skewer under the gills, the melt or roe must be left in
  2. dry them well with a cloth
  3. season them with salt, mace, and pepper
  4. lay them in a pot, with half a pound of melted butter over them
  5. tie them down
  6. bake them in a slow oven three quarters of an hour
  7. when they are almost cold, take them out of the liquor
  8. put them into oval pots
  9. cover them with clarified butter
  10. keep them for use
Original Text
To pot SMELTS or SPARLINGS. DRAW out the guts with a skewer under the gills, the melt or roe must be left in, dry them well with a cloth, season them with salt, mace, and pepper, lay them in a pot, with half a pound of melted butter over them, tie them down, and bake them in a slow oven three quar ters of an hour; when they are almost cold, take them out of the liquor, put them into oval pots, cover them with clarified butter, and keep them for use.
Notes
—