To pickle Smelts, where you have Plenty

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take a quarter of a Peck of Smelts, half an Ounce of Pepper, half an Ounce of Nutmeg, a quarter of an Ounce of Mace, half an Ounce of Petre-salt, a quarter of a Pound of common Salt, beat all very fine, wash and clean the Smelts, gut them, and lay them in Rows in a Jar, and between every Layer of Smelts, strew the Seasoning with four or five Bay-leaves, boil Red Wine, and pour over them enough to cover them. Cover them with a Plate, and when cold, tye them down close, they exceed Anchovies.