Smelts, Fried
INGREDIENTS. - Smelts, ègg and bread-crumbs, a little flour boiling lard. AVERAGE COST, 1s. 6d. to 2s. per dozen.
Smelts should be very fresh, and not washed more than is necessary to clean BROCHET OF SMELTS.OR 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 drainer, and serve with plain melted butter. spoiled. Dry them before the fire on a This fish is often used as a garnishing.
TIME.-5 minutes.
SEASONABLE from October to May.