_Mode_.--Smelts should be very fresh, and not washed more than is
necessary to clean them. Dry them in a cloth, lightly flour, dip them in
egg, and sprinkle over with very fine bread crumbs, and put them into
boiling lard. Fry of a nice pale brown, and be careful not to take off
the light roughness of the crumbs, or their beauty will be spoiled. Dry
them before the fire on a drainer, and servo with plain melted butter.
This fish is often used as a garnishing.
_Time_.--5 minutes.
_Average cost_, 2s. per dozen.
_Seasonable_ from October to May.
[Illustration: THE SMELT.]
THE SMELT.--This is a delicate little fish, and is in high
esteem. Mr. Yarrell asserts that the true smelt is entirety
confined to the western and eastern coasts of Britain. It very
rarely ventures far from the shore, and is plentiful in
November, December, and January.
BAKED SOLES.