Marinated Smelts

Wipe the smelts, empty them through the gills, then salt and flour them over; fry in oil, and drain on a grate until cold. Range them in a flat vessel one closely beside the other. Put some vinegar into a frying pan with a little water and oil, salt, whole peppers, bay leaves, and minced onions; boil the liquid up twice, then remove and when cold pour it over the smelts and leave to macerate for a few hours before using.