Gudgeons or Whitebait Fried in Butter

After having cleaned, prepared, and salted the fish, roll them in flour; set them in a coarse sieve and sift off rapidly the superfluous flour, then plunge them into hot frying lard. Melt clarified butter in a pan, when hot lay in the gudgeons that are nearly finished frying, or any other small fish; toss them about, adding small bits of butter, lemon juice, and chopped parsley; dress on a hot dish, and pour the hot butter over.