Dinner
Baked smelts with oyster forcemeat
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
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- Clean, wash and wipe, and fill them with a forcemeat made of one part fine crumbs, three parts finely-minced oysters, seasoned with paprika, a little minced parsley, salt and a tablespoonful of melted butter to a cupful of the forcemeat.
- lay in your covered roaster with a little boiling water under the grating and bake twenty minutes, basting once with butter when nearly done.
Historical transcription
Source method
- 1
Choose fine, large smelts of uniform size. Clean, wash and wipe, and fill them with a forcemeat made of one part fine crumbs, three parts finely-minced oysters, seasoned with paprika, a little minced parsley, salt and a tablespoonful of melted butter to a cupful of the forcemeat. Sew the fish up with fine thread and long stitches; lay in your covered roaster with a little boiling water under the grating and bake twenty minutes, basting once with butter when nearly done. Serve with lemon sauce.
- 2
They make a delicious fish course for luncheon. The threads should be clipped carefully that the fish may not be torn as they are drawn out before serving.
Nutrition pending
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