To fry Smelts

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Lay your Smelts in a Marinade of Vinegar, Salt, Pepper, and Bay-leaves, and Clives for a few Hours; then dry them in a Napkin, drudge them well with Flour, and have ready some Butter hot in a Stew-pan. Fry them quick, lay them into your Dish, and Garnish with fry’d Parsley.