Fried Smelts
Sprinkle with salt, dip in crumbs, egg, and crumbs again. Fry in deep fat. Serve with sauce tartare.
The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.
Sprinkle with salt, dip in crumbs, egg, and crumbs again. Fry in deep fat. Serve with sauce tartare.