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BONED SMELTS, SAUTÉD

(Fish) - (The International Jewish Cook Book)







Take a dozen raw smelts; split them from the back lengthwise, leaving
the head and tail intact; take out the large center bone without opening
the stomach and season with salt. Put four ounces of butter into a
saucepan, and when quite hot place the smelts in it, so that the side
which was cut open is underneath. When they have attained a nice color,
turn them over and finish cooking. When ready, arrange them on a very
hot dish, pour the butter in which they were cooked over them, squeeze a
little lemon on them, then add over all some finely chopped green
parsley. Serve.











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