A Handbook of Cookery for a Small House

it is ready for the dish. Lay the fish into it and fry for ten to fifteen minutes. Dish with a slice on a flat dish and serve with a garniture of lemon. This recipe applies to soles--unless the sole is very thick, when it must fry for twenty minutes. Whiting for twenty minutes and halibut for twenty-five minutes. _112. Fried Smelts_ Make a batter of one teacupful of flour mixed carefully with milk till it is quite thin enough to run. Add a pinch of salt. Have ready in an enamelled frying pan a quarter pound of best tub lard boiling. Dip each smelt well into the batter and fry in the hot lard for ten to fifteen minutes. _113. Whitebait_ Are treated like smelts but the batter must be only half as thick and the time required for cooking is from seven to ten minutes. Take up the fish from the batter with a slice and scatter into the boiling fat. Do not crowd the pan on any account. _114. Stewed Eels_ Two or three freshly skinned eels cut into small pieces about two inches long. Put into a stone saucepan with a little salt and a piece of loaf sugar, one claret glass of white claret or cooking sherry, and about a teacupful of good beef stock. Cover the eels with water and slice a small Spanish onion into it. Stew gently for three-quarters of an hour, thicken with a little flour mixed with water and serve in the stone saucepan. Care must be taken not to break the fish when stirring in the thickening. _115. Salmon or Cod Cutlets_ One and a half to two pounds in three or four cutlets, dip into a beaten egg and then roll in crumbs, made preferably of German rusks. Have ready a quarter of a pound of best tub lard in an enamelled frying pan and when hot put the fish in and fry for a quarter of an hour to twenty minutes, turning over once. To ascertain if properly cooked pass the knife down by the side of