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Smelts au Beurre Noir

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.

Also printed in: The Myrtle Reed Cook Book, by Myrtle Reed (1905).

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. Roll the cleaned smelts in flour, sauté in butter, and arrange on fingers of buttered toast.
  2. Brown half a cupful of butter, add a tablespoonful of vinegar, pour over the fish, and serve.