1902 - With a Saucepan Over the Sea

Dresden - Smelts

DDV CULINARY

Clean and dry 18 large smelts,
take out the bones and stuff them with a forcemeat of
bread-crumbs,
butter,
chopped oysters,
and mushrooms,
seasoned to taste.
Put in a dish,
cover with some chopped onion,
the juice of a lemon,
1/2 pint of milk or white stock,
and 1 ounce of butter.
Bake for 1/2 hour.
Serve with a border of parsley
and more sauce made of
flour,
butter,
milk,
or stock,
in a bowl, separately.