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Fried Brochette of Smelts

Thoroughly wipe twelve fresh medium smelts, place on a plate, season with a teaspoon salt and half teaspoon pepper. Cover with cold milk, let stand for fifteen minutes, lift up from seasoning and roll in flour. Have six skewers, then carefully run a skewer through the eyes and tail of each smelt, taking two smelts on each skewer, place them in a frying basket, then fry in boiling fat for ten minutes. Remove, drain well, sprinkle a little salt over them, dress on a dish with folded napkin, decorate with six pieces lemon, a little parsley greens and serve.