Recipes > Seafood > Smelt > Broiled Smelts

Broiled Smelts


Split the smelts down the back and remove the bone. Lay them on a hot broiler, which has been rubbed with suet, to prevent sticking. Broil over hot coals for two minutes on each side. Put into a dish some Bechamel sauce, and lay the broiled fish on the sauce, or they may be spread with maitre d'hotel sauce. Serve at once while very hot.


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The Century Cook Book (1901).

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