Spiced Smelts
- 20 large smelts
- Vinegar
- 1/2 pound salt
- 1/4 pound farina
- 1 teaspoon black pepper
- 4 bay leaves
- 3/4 teaspoon saltpeter
- 1/2 teaspoon ginger
- 3/4 teaspoon red pepper
- 3/4 teaspoon crushed cloves
- 1/2 teaspoon grated nutmeg
- 1 1/4 teaspoon fennel
Crush all the spices coarsely. Rinse smelts and place in vinegar enough to cover, for 12 hours. Mix spices, place alternate layers of smelts and spices in a crock. Lay a plate with a heavy weight over it. Set in cold place. Will be ready to eat in a week. Keep covered in refrigerator.
Submitted by May 23, 2009
16 min
720 min
736 min