Fried Smelts
Clean the smelts, leaving on the heads and tails. Sprinkle well with salt, pepper and flour; dip in egg, then in fine bread crumbs, and fry in deep fat. Garnish with parsley and slices of lemon and serve with Tartare sauce.
The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.
Clean the smelts, leaving on the heads and tails. Sprinkle well with salt, pepper and flour; dip in egg, then in fine bread crumbs, and fry in deep fat. Garnish with parsley and slices of lemon and serve with Tartare sauce.