Boned Smelts, Sautéd
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- 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.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Spatula