Broiled Smelts

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


Use only the largest smelts, split them down the backs, clean and remove the backbone. Rub each fish with a little olive oil sprinkle with salt and pepper, lay them on a greased broiler, and hold them under the gas flame for two or three minutes on each side. Have ready a nicely browned slice of toast for each smelt, lay the fish on the toast, put a bit of butter on each and garnish with watercress and points of hard boiled eggs. Serve with Tartar Sauce.