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Smelts

(Pickles.) - (The Lady's Own Cookery Book)







Lay the smelts in a pot in rows, and lay upon them sliced lemon, mace,

ginger, nutmeg, pepper, powdered bay-leaves, and salt. Make pickle of

red wine vinegar, saltpetre, and bruised cochineal; when cold, pour it

on the smelts, and cover the pot close.

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BONED SMELTS, SAUTÉD

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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SOLES OR SMELTS COOKED WITH MAÎTRE D'HOTEL SAUCE

From MISS LIDA M. RUSSELL, of Nevada, Lady Manager.
Two large onions, sliced and fried with one cup of finely chopped salt
pork. Add to it three pints of boiling milk and juice of one can of
clams, in which has been cooked two large potatoes, thinly sliced; a
pinch of red pepper; salt; two tablespoonfuls of flour, rubbed smooth
with one tablespoon of melted butter. Stir in clams, heat well and
serve at once.

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Smelts With Cream Sauce

Clean two selected smelts and cut five diagonal gashes on sides of

each. Season with salt, pepper, and lemon juice. Cover and let stand

ten minutes. Roll in cream, dip in flour, and saute in butter. Remove

to serving dish, and to fat in pan add two tablespoons cream. Cook

three minutes, season with salt, pepper, and a few drops lemon juice.

Strain sauce around smelts and sprinkle with finely chopped parsley.

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Smelts A La Maitre D'hotel

Prepare smelts same as for smelts with cream, and serve with maitre

d'hotel butter.

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Smelts To Fry

Dry and rub them with yolk of egg; flour or strew some fine bread crumbs

on them; when fried, lay them in the dish with their tails in the middle

of it. Anchovy sauce.

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Smelts To Pickle

Take a quarter of a peck of smelts, and put them into a jar, and beat

very fine half an ounce of nutmegs, and the same quantity of saltpetre

and of pepper, a quarter of an ounce of mace, and a quarter of a pound

of common salt. Wash the fish; clean gut them, after which lay them in

rows in a jar or pan; over every layer of smelts strew your seasoning,

with some bay-leaves, and pour on boiled red wine sufficient to cover

them. Put a plate or a cover over, and when cold tie them down close.

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Smelts To Pot

Clean the inside of the fish, and season them with salt, pounded mace,

and pepper. Bake them, and when nearly cold lay them upon a cloth; then

put them into pots, taking off the butter from the gravy; clarify it

with more butter, and pour it on them.

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Smelts Trout And Perch

Smelts, trout, perch and other small fish, are fried whole, while the

larger kinds are cut in pieces called fillets. After washing, drying and

seasoning with pepper and salt, each piece should be dipped in finely

rolled, dried bread or corn meal, and laid on the bread-board. When all

through, beginning with the first, dip each one in well-beaten, seasoned

egg, and then in the crumbs again, taking pains to have them covered

completely. Lay back on the board to dry before cooking. Heat a half

cupful of lard in a skillet until smoking hot, then put in the fish and

fry on one side until brown. Turn carefully to avoid breaking, and brown

on the other side, but do not turn more than once, and watch to keep

from burning. Many cooks use flour or rolled crackers for covering the

fish, but the bread crumbs do not hold as much grease, and the fish

always seem to fry better than when dipped in anything else. When cooked

a deep, rich brown, lift out on to brown paper to drain, and then slip

on to a hot platter and send to the table at once, garnished with slices

of lemon, parsley or water cress.









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