BAKED SMELTS
(Modern Cookery, 1845)
Prepare them as for frying; pour some clarified butter into the dish in which they are to be sent to table, arrange them neatly in it, with the tails meeting in the centre, strew over them as much salt, mace, and cayenne, mixed, as will season them agreeably, cover them smoothly with a rather thick layer of very fine bread-crumbs, moisten them equally with clarified butter poured through a small strainer, and bake the fish in a moderately quick oven, until the crumbs are of a fine light brown.
A glass of sherry, half a teaspoonful of essence of anchovies, and a dessertspoonful of lemon-juice, are sometimes poured into the dish before the smelts are laid in.
About 10 minutes.
SMELT RECIPES:
Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater
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