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Fried Whitebait

Wash the fish, drain well on a wire sieve, dry them in a soft cloth, and then drop them, when quite dry, on to a well-floured cloth, rolling each fish carefully in it. Put them immediately into a frying basket, dip them into extremely hot lard, hold it there until the fish is crisp, which will be before it browns, take it out while still white, and serve as quickly as possible on a napkin laid on a hot dish, and garnish with fried parsley, and quarters of lemon. Serve with them cayenne, grated lemon peel and thin slices of brown bread and butter.