Cover the fish with cold water, drain, and throw them into a cloth strewn with sifted flour. Shake them in the cloth to make the flour adhere to them, then toss them in a sieve. The fish will not stick together if they are fresh. Have ready plenty of boiling beef fat, and fry the whitebait in a wire basket, a few at a time. When they are crisp without being brown they are done enough. Drain, sprinkle with salt, and serve immediately.
DEVILLED WHITEBAIT
Fry the whitebait according to directions previously given, season very highly with cayenne pepper, and serve.
TWENTY-FIVE WAYS TO COOK WHITEFISH
BOILED WHITEFISH
Boil a large whitefish in salted and acidulated water, adding a bunch of parsley and a sliced onion to the water. Drain, and serve with any preferred sauce.
BOILED WHITEFISH À LA MACKINAC
Clean and split the fish and put into a buttered dripping-pan, skin-side down. Add enough salted water barely to cover, and simmer for half an hour. Serve with Maître d'Hôtel Sauce and garnish with hard-boiled eggs.
FRIED WHITEFISH—I
Clean and trim the fish and cut into convenient pieces for serving. Dip in seasoned flour and sauté in hot lard in a frying-pan.