SMELTS, to Fry.
Ingredients.—Egg and bread-crumbs, a little flour; boiling lard. Mode.—Smelts should be very fresh, and not washed more than is necessary to clean them. 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. Dry them before the fire on a drainer, and serve with plain melted butter. This fish is often used as a garnishing. Time.—5 minutes. Average cost, 2s. per dozen. Seasonable from October to May.