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Smelt Croquettes

A historical recipe from How to Cook Fish, by Myrtle Reed.

A historical recipe

How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From How to Cook Fish, by Myrtle Reed. Digitised by Project Gutenberg, eBook #18542 (https://www.gutenberg.org/ebooks/18542). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Clean and split smelts and remove the backbone.
  2. Pound fine a pound of cooked halibut, seasoning with salt, white pepper, and Sherry.
  3. Add enough very thick Cream Sauce to make a stiff paste, and cool.
  4. Shape into croquettes and roll a smelt around each one, fastening it by sticking the tail through the head.
  5. Dip in egg and crumbs and fry in hot lard to cover.
  6. Serve with Tartar Sauce.