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Smelts, Merion

Split through front twelve good-sized, fresh smelts without separating, remove spinal bones and cut off heads and tails. Season all over with a light teaspoon salt, a half teaspoon pepper and two saltspoons curry powder, lightly dip in cold milk, then roll in a little cornmeal flour. Thoroughly heat one tablespoon melted butter in a frying pan, add half a finely chopped onion and gently brown for two minutes, tossing a little meanwhile. Place in the smelts one beside another and fry for three minutes on each side, then set in oven for five minutes, remove and dress on a hot dish. Squeeze over the juice of half a sound lemon and sprinkle with a half tablespoon capers and half teaspoon chopped tarragon leaves. Remove all butter and onions from pan, add an ounce fresh butter and tablespoon bread crumbs, toss on fire until a light brown, then pour it over smelts and serve.