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To Fry Sprats


This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To fry sprats [smelt ?] or other fish such as carp, plaice or whatever fish you wish. Take browned rape oil and if it is not browned then brown it and when it is browned put it over the fire and let it stand on it [i.e. the fire] until it is boiling hot or is hot enough in any case. Then take the sprats or the fish which you want to fry and wash it clean. Then let it drain a little, then toss it in flour or wheat meal or do not toss it at all. Then you shall lay it thus in the aforesaid hot oil and let it fry until it is enough. Then take it out and let it drain. One always eats these sprats with vinegar or garlic [sauce]; carp with salt or in pepper [sauce]. Plaice with verjuice. And to each fish its own particular sauce.

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