TO FRY SMELTS
(Modern Cookery, 1845)
Smelts when quite fresh have a perfume resembling that of a cucumber, and a peculiarly delicate and agreeable flavour when dressed.
Draw them at the gills, as they must not be opened; wash and dry them thoroughly in a cloth; dip them into beaten egg-yolk, and then into the finest bread-crumbs, mixed with a very small quantity of flour; fry them of a clear golden brown, and serve them crisp and dry, with good melted butter in a tureen.
3 to 4 minutes.
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