Name: Smelts
Cuisine: United Kingdom
Ingredients: Plunge them into a good pan of boiling lard.; Dip them in plenty of egg, then into fine bread-crumbs.; Dry them in a cloth, lightly flour them, and shake it off.; When good and in season, they have a fine silvery hue, are very firm, and have a refreshing smell like cucumbers newly cut.; Take care not to take off the light roughness of the crumb, or their beauty will be lost.

Preparation info

Difficulty
Easy

Appears in

Good Things in England

By Florence White

Published 1932

About

Method

When good and in season, they have a fine silvery hue, are very firm, and have a refreshing smell like cucumbers newly cut.
They should not be washed more than is necessary merely to clean them.
Dry them in a cloth, lightly flour

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Smelts

Mary Eaton, Bungay, Suffolk, 1823

Method

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