Smelts with oyster forcemeat

Choose fine, large smelts of uniform size. Slit with a sharp knife, remove the backbone and fill with a dressing made from equal parts of bread crumbs and finely-minced oysters.

Season the dressing with salt, celery salt and paprika to taste, and add for each cupful two tablespoonsful of melted oleo and one tablespoonful of chopped parsley. Sew the fish up with fine thread and long stitches. Lay in a greased pan and bake about twenty or twenty-five minutes.

Baste occasionally with a little hot dropping or pork fat, to which has been added a few drops of kitchen bouquet. Serve with a tartar sauce.

About this story

Source publication: New-York Tribune

Source publication date: December 22, 1918

Filed under: 1910s, Fish & seafood recipes

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