blades of pounded mace; salt and cayenne to taste.
_Mode_.--Wash, and dry the fish thoroughly in a cloth, and arrange them
nicely in a flat baking-dish. Cover them with fine bread crumbs, and
place little pieces of butter all over them. Season and bake for 15
minutes. Just before serving, add a squeeze of lemon-juice, and garnish
with fried parsley and cut lemon.
_Time_.--1/4 hour. _Average cost_, 2s. per dozen.
_Seasonable_ from October to May.
_Sufficient_ for 6 persons.
TO CHOOSE SMELTS.--When good, this fish is of a fine silvery appearance,
and when alive, their backs are of a dark brown shade, which, after
death, fades to a light fawn. They ought to have a refreshing fragrance,
resembling that of a cucumber.
THE ODOUR OF THE SMELT.--This peculiarity in the smelt has been
compared, by some, to the fragrance of a cucumber, and by
others, to that of a violet. It is a very elegant fish, and
formerly abounded in the Thames. The _Atharine_, or sand smelt,
is sometimes sold for the true one; but it is an inferior fish,
being drier in the quality of its flesh. On the south coast of
England, where the true smelt is rare, it is plentiful.
TO FRY SMELTS.