 Dry them in a cloth, lightly flour, dip them in egg, and sprinkle over with very fine bread crumbs, and put them into boiling lard. Fry of a nice pale brown, and be careful not to take off the light roughness of the crumbs, or their beauty will be spoiled....  Mrs. Beeton's Dictionary of Every-day Cookery - Seite 311von Isabella Mary Beeton - 1865 - 371 SeitenVollansicht - Über dieses Buch
 | J A. Stewart - 1814 - 792 Seiten
...in vinegar, and not put it into the pan. • * « z?K?S ,v; To fry Smelts. • They ^fibttltf hot be washed more than is necessary to clean them. Dry them in a cloth ; then lightly flour them, btit shake it ioff. Dip them into plenty of egg, then into bread crumbs... | |
 | M. Radcliffe - 1823 - 728 Seiten
...it from the fat, and serve with fried parsley and anchovy sauce. To fry Smelt*. They should not be washed more than is necessary to clean them. Dry them in a cloth ; then lightly flour them, but shake it off. Dip them into plenty of egg, then into bread crumb* grated... | |
 | Maria Eliza Ketelby Rundell - 1824 - 544 Seiten
...run through the heads, and then broiled, and served hot and hot. To fry Smelts. They should not be washed more than is necessary to clean them. Dry them in a cloth ; then lightly flour them, but shake it off. Dip them into plenty of egg, then into bread crums grated... | |
 | Lucretia Irving - 1852 - 226 Seiten
...; an anchovy or two ; a little salt and nutmeg, and some pepper. To fry Smelts. They should not be washed more than is necessary to clean them. Dry them in a cloth, then lightly fleur them, but shake it off. Dip them into plenty of egg, then into bread crumbs grated... | |
 | Ann Smith (cook.) - 1858 - 282 Seiten
...the sauce in the middle. Garnish with lemon. This is a nice dish. TO FRY SMELTS. They should not be washed more than is necessary to clean them. Dry them in a cloth, then lightly flour them, but shake it off, dip them into plenty of egg, then crumbs of bread, and plunge... | |
 | English cookery book - 1859 - 578 Seiten
...and a squeeze of lemon, and boil them up together for a sauce. To FRY SMELTS. 1S1. They should not be washed more than is necessary to clean them; dry them in a cloth, then lightly flour them, but shake it off; dip them into plenty of egg, then into bread-crumbs grated... | |
 | Maria Eliza Rundell - 1859 - 324 Seiten
...You may dip the fish in vinegar, and not put it into the pan. To Fry Smelts. — They should not be washed more than is necessary to clean them. Dry them in a cloth ; then lightly flour them, but shake it off. Dip them into plenty of egg, then into bread-crumbs, grated... | |
 | Mrs. Beeton (Isabella Mary) - 1861 - 568 Seiten
...the true smelt is rare, it is plentiful.' TO FRY SMELTS. 319. INGBEDIENIS.— Egg and bread crumbs, a little flour; boiling lard. Mode. — Smelts should...necessary to clean them. Dry them in a cloth, lightly Hour, dip them in egg, and sprinkle over with very fine bread crumbs, and put them into boiling lard.... | |
 | Isabella Mary Beeton - 1863 - 1194 Seiten
...crumbs, a little flour; boiling lud. Mode.— Smelts should be very fresh, and not washed more than ii necessary to clean them. Dry them in a cloth, lightly...dip them in egg, and sprinkle over with very fine bread crumbs, and put Item into boiling lard. Fry of a nice pale brown, and be careful not to take... | |
 | Isabella Mary Beeton - 1872 - 212 Seiten
...fragrance, resembling that of a cucumber. 93.-TO FRY SMELTS. INGREDIENTS. -Еда and bread crumbs, a little flour, boiling lard. Mode. — Smelts should...Dry them in a cloth, lightly flour, dip them in egg, sprinklo with very fine bread crumbs. Fry of a nice pale brown in boiling lard, and be careful not... | |
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