FRIED SMELTS WITH SALT PORK
Clean the smelts, leaving them whole. Dip into fine crumbs or corn-meal.
Cut half a pound of fat salt pork into dice, and fry until crisp.
Take up the pork, fry the fish in the fat, and drain on brown paper.
Make a Cream Sauce, using the pork fat instead of butter, add to
it the diced pork, pour around the fish and serve.
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STUFFED SMELTS--I
Stuff the cleaned fish with bread-crumbs mixed with tomato and
melted butter, seasoning with salt and pepper. Bake in a buttered
pan and serve with any preferred sauce.
STUFFED SMELTS--II
Stuff cleaned smelts with chopped oysters and seasoned crumbs. Roll
in melted butter, then in crumbs, and bake for fifteen minutes,
basting with melted butter; the breading may be omitted if a more
simple dish is desired. Serve with Bearnaise Sauce.
STUFFED SMELTS--III
Cook to a paste one cupful of crumbs and one cupful of milk. Beat
smooth, add one egg well-beaten, a teaspoonful each of minced parsley,
lemon-juice, and chopped olives, and one cupful of chopped oysters.
Stuff large smelts, lay them in a pan lined with buttered paper,
skewer the head and tail together, and fill the circles with stuffing.
Steam for fifteen minutes or sprinkle with crumbs and butter and
bake.
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