| RECIPE
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5. Salad of Smelts.
Take half a hundred of smelts, the biggest
you can get
draw them and cut off their heads, put them into
a pipkin
with a pint of white wine and a pint of vinegar,
an
onion shredded, a couple of lemons, a race of
ginger, three or
four blades of mace,. a nutmeg sliced, whole
pepper, a little
salt ; cover them, and let them stand twenty-four
hours ;
if you keep them three or four days, let not
your pickle
be too strong of the vinegar. When you serve
them, take
them out one by one, scrape and open them as
you do
anchovies, but throw away the bones, lay them
close one
by one round a silver dish (electro will do)
; mix together
the outermost rind of :a lemon or orange (as
small as
grated bread) and parsley, with a little line
beaten pepper,
and strew this upon the dish of smelts with the
rind of a
lemon minced very small, then pour on salad-oil,
and wring
in the juice of two lemons, but be sure none
of the lemon-
seed is left in the salad.
A very ancient recipe. Indeed, some of
our very best
culinary formulas are hundreds of years old.
Give salads of
smelts a try. You will not regret it.
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