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Boned Smelts, Meuniere

Thoroughly wipe twelve good-sized, fresh smelts, split them open through the bellies, remove the spinal bones. Season with teaspoon salt and half teaspoon pepper. Lightly dip in cold milk, then roll them in flour. Heat two tablespoons melted butter in frying pan, place in smelts one beside another and fry for three minutes on each side. Take them up, dress on a hot dish, squeeze the juice of a sound lemon over, sprinkle a half teaspoon freshly chopped parsley over them. Add half an ounce butter to the pan, shuffle the pan on the fire until the butter attains a nice brown colour, then pour it over the smelts and serve.

Sunday, Second Week of September