158. - To Fey Smelts

Dry them slightly in a cloth, and dip them in flour; then have half an ounce of butter or clear fat melted in a basin, into which break the yolk of two eggs, with which rub the smelts over with a brush, dip them in bread-crumbs, fry in very hot lard, dress them on a napkin, garnish with parsley, and serve with shrimp sauce in a boat.

159. - Broiled Smelts

When cleansed and wiped dry with a cloth, dip them lightly into flour, and put them upon a gridiron over a slow lire, for five or six minutes, turning them carefully when half done; serve plain, or with a little sauce. They are much relished by sick persons. I can highly recommend any kind of white fish cooked in this manner; and it is well known that nothing in the way of food is more digestible than fish.

Water, souchet of flounders, soles, and slips may also be served to invalids, by proceeding the same as above.

160. - Stuegeon Cutlets

Cut in slices one-quarter inch thick; dry, flour, and egg them; dip them in crumbs, seasoned with pepper, salt, parsley, and thyme; fry them, and serve with Indian pickle, tomato, or piquant sauce.

161. - To Stew Sturgeon

Cut the fish in slices one and a half inch thick, dip them in vinegar, dry them well, flour, and broil the slices; then flour and lay them in a stewpan with some good broth, and let them stew gently until perfectly tender; thicken the gravy with butter or cream, add a spoonful of Harvey's sauce, one-half a glass of wine, and serve it up with capers strewed over the top, and garnished with slices of lemon.

162. - Economical Mode of Cooking Sturgeon

Take a piece of sturgeon about two pounds' weight, and on sending a piece of meat to the baker's to be baked on a stand in a dish, put the sturgeon under it, with a little water, salt, pepper, etc, and a little chopped eschalot may be used; you can also put potatoes round it. Peas, if in season, are a good accompaniment, with melted butter.

163. - Shrimp Toast - Croute Aux Cre-Velles-(French.)

Boil five pints of shrimps, and as soon as they are cold shell them; take the heads and bruise them in a mortar, put them into barely a quart of water, and let them boil an hour, strain them very clear, and add three parts to half the quantity of good veal stock. Put into a stewpan a lump of butter the size of an egg, and when it has commenced to bubble, stir in one teaspoonful of flour, a little grated nutmeg, a sprinkling of cayenne, and a small quantity of mace, the fourth of a teaspoonful; when this browns, pour in the stock gradually, adding a glass of vin tie Bordeaux, and let it boil, then add the shrimps, cut off the bottom crust of a French loaf, hollow out the crumb, and fry the crust in fresh butter until a golden brown; as soon as the shrimps are thoroughly heated, which will be in about three or four minutes, pour them into the hollowed toast.

164.-Smelts. - (English)

This is a very delicate fish, requires delicate handling, and is quickly cooked; draw through the gills and wipe with a soft cloth, but do not wash them; dip them into the yolk of an egg beaten very smooth, and sprinkle them with breadcrumbs as finely as they can be powdered, a little flour may be mixed with the bread-crumbs; fry them a clear light brown; four minutes will suffice to cook them.

The French method of serving is to skewer six through the gills with a silver skewer, and serve them in sixes. If dished, lay them head and tail alternately, serve with melted butter and garnish with parsley.