A Domestic Cyclopædia of Practical Information ..
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Baked Smelts Draw the« smelts at the gills, wash and wipe them dry in a cloth ; pour some clarified butter into the dish in which they are to be sent to table, arrange them neatly in it ; strew over them as much salt, mace, and cayenne, mixed, as will season agreeably ; cover smoothly with a rather thick layer of very fine bread-crumbs, moisten them equally with clari- fied butter poured through a small strainer, and bake in a moderately quick oven until the crumbs are of a fine, light brown. A... glass of sherry, half a teaspoonful of essence of ancho- vies, and a dessertspoonful of lemon-juice, may be poured into the dish before the smelts are laid in, and will improve them greatly.
Fried Smelts.— Prepare as for baking ; dip into beaten egg-yolk, and then into the finest bread-crumbs, mixed with a very small quantity of flour ; fry to a clear light brown, and serve crisp and dry, with celery sauce, sauce tartare, or drawn butter. They may also be dipped into batter instead of bread-crumbs, or rolled in flour only.
What to read after A Domestic Cyclopædia of Practical Information ..?
You can find similar books in the "Read Also" column, or choose other free books by Goodholme, Todd S., [from Old Catalog] Ed to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Baked Smelts Draw the« smelts at the gills, wash and wipe them dry in a cloth ; pour some clarified butter into the dish in which they are to be sent to table, arrange them neatly in it ; strew over them as much salt, mace, and cayenne, mixed, as will season agreeably ; cover smoothly with a rather thick layer of very fine bread-crumbs, moisten them equally with clari- fied butter poured through a small strainer, and bake in a moderately quick oven until the crumbs are of a fine, light brown. A... glass of sherry, half a teaspoonful of essence of ancho- vies, and a dessertspoonful of lemon-juice, may be poured into the dish before the smelts are laid in, and will improve them greatly.
Fried Smelts.— Prepare as for baking ; dip into beaten egg-yolk, and then into the finest bread-crumbs, mixed with a very small quantity of flour ; fry to a clear light brown, and serve crisp and dry, with celery sauce, sauce tartare, or drawn butter. They may also be dipped into batter instead of bread-crumbs, or rolled in flour only.
What to read after A Domestic Cyclopædia of Practical Information ..?
You can find similar books in the "Read Also" column, or choose other free books by Goodholme, Todd S., [from Old Catalog] Ed to read onlineMoreLess
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