Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . the juice ofa lemon over them just before sending to the table. FRIED SMELTS.—They may be fried in a little butter after themanner of cooking small trout, or in the fat of a slice of salt pork;or they may be strung, 6 on a wire skewer, dipped in egg and thencracker crumbs, and cooked in boiling fat like doughnuts. Saucetartare is nice with them when fried. So is anchovy, cucumber, orother good sauce. BROILED—Clean, split, and broil
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . the juice ofa lemon over them just before sending to the table. FRIED SMELTS.—They may be fried in a little butter after themanner of cooking small trout, or in the fat of a slice of salt pork;or they may be strung, 6 on a wire skewer, dipped in egg and thencracker crumbs, and cooked in boiling fat like doughnuts. Saucetartare is nice with them when fried. So is anchovy, cucumber, orother good sauce. BROILED—Clean, split, and broil them nicely in a double wirebroiler. Serve sauce tartare with them, or slices of lemon. The smelt is found in both Europe and America, and belongs to the samefamily as the trout and salmon. Most of the species inhabit salt water, but someare found in fresh. The flesh is very delicate. The Sole.—The English sole is from 10 to 20 inches long and weighs from 1to 10 lbs. It is a flat fish like the turbot, and its flesh is much esteemed. InAmerica the name is often applied to the *Hog=choker, Calico or Cover-slip, a fish which is not used for food. 78 FISH. SPRATS. DRIED SPRATS.—Let them stand for 10 minutes covered withboiling water; then skin, wipe dry, and broil them over a clear them on a warm dish with butter spread over them. Time tobroil aT)out 8 minutes Fresh sprats are also best when broiled; serve with lemon juicesqueezed on. They are also sometimes fried. The sprat is a small herriiif^ seldom over C inches long. It is often drted orsalted. THE SQUETEAGUE. This fish is excellent (1) broiled, or (2) fried, or (3) larger ones can be (4) boiled or (5) steamed, or (6) stuffed andbaked, proceeding as previously directed for cooking fish by thosemethods, at the beginning of thischaj)ter. The squeteague is found along theAtlantic Coast from Cape Cod to attains a weight from 1 to 8 or 10lbs. The flesh is soft, delicately flavoredand is hi
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1895
