Stinte Mit Saurer Sauce

Smelts with Sour Sauce

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 12 or more smelts
  • 4 ozs. of pickled pork
  • 2 onions, vinegar, caraway seed
  • 2 tablespoons of flour, butter
  • 1 bayleaf, salt and pepper.


Put sufficient cold water in a saucepan to cover the fish, add 1 sliced onion, 1 teaspoon of caraway seed, peppercorns and salt. Bring this marinade to the boil and simmer for 15 minutes. Cook the smelts in this and, when tender, remove from the water, drain and pour the following sauce over them: Cut the pickled pork into thin strips or small dice, and cook in a little butter till lightly browned. Chop 1 onion and also cook in butter, sprinkling it with the flour, and cooking till lightly browned. Put both pork and onions in a saucepan, add just under a ½ pint of water, vinegar to taste, 1 chopped bayleaf, 1 lump of sugar, salt and pepper, and simmer till reduced to half the quantity.