Put a deep kettle on the fire, with two cups of lard in it, to
get it very hot. Wipe each smelt inside and out with a clean wet
cloth, and then with a dry one. Have a saucer of flour mixed
with a teaspoonful of salt, and another saucer of milk. Put the
tail of each smelt through its gills--that is, the opening near
its mouth. Then roll the smelts first in milk and then in flour,
and shake off any lumps. Throw a bit of bread into the fat in the
kettle, and see if it turns brown quickly; it does if the fat is
hot enough, but if not you must wait. Put four smelts in the wire
basket, and stand it in the fat, so that the fish are entirely
covered, for only half a minute, or till you can count thirty.
As you take them out of the kettle, lay them on heavy brown paper
on a pan in the oven, to drain and keep hot, and leave the door
open till all are done. Lay a folded napkin on a long, narrow
platter, and arrange the fishes in two rows, with slices of lemon
and parsley on the sides.
