Stuffed Smelts
A historical recipe from How to Cook Fish, by Myrtle Reed.
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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.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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
Chef Wood
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- Stuff cleaned smelts with chopped oysters and seasoned crumbs.
- Roll in melted butter, then in crumbs, and bake for fifteen minutes, basting with melted butter;
- the breading may be omitted if a more simple dish is desired.
- Serve with Bearnaise Sauce.
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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Pastry brush