{"id":6744,"slug":"boned-smelts-sauted","title":"BONED SMELTS, SAUTÉD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a dozen raw smelts","salt","four ounces of butter","a little lemon","some finely chopped green parsley"],"ingredients_norm":["raw smelt","salt","butter","little lemon","green parsley"],"steps":["Take a dozen raw smelts; split them from the back lengthwise, leaving the head and tail intact; take out the large center bone without opening the stomach and season with salt.","Put four ounces of butter into a saucepan, and when quite hot place the smelts in it, so that the side which was cut open is underneath.","When they have attained a nice color, turn them over and finish cooking.","When ready, arrange them on a very hot dish, pour the butter in which they were cooked over them, squeeze a little lemon on them, then add over all some finely chopped green parsley.","Serve."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w13:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"10eca77211f58e97353f031a6943700da0f474da422199731e75147a026712c6","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T16:54:26Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/boned-smelts-sauted"}