WHITE BAIT.





This is such a delicate fish that there are few cooks who attempt to
dress it without spoiling it; they should not be touched but thrown
from the dish into a cloth with a handful of flour; shake them
lightly, but enough to cover them well with the flour, then turn them
into a sieve expressly for bait to free them from too great a quantity
of the flour, then throw the fish into a pan with plenty of boiling
butter, they must remain but an instant, for they are considered
spoilt if they become the least brown; they should be placed lightly
on the dish piled up high in the centre, brown bread and butter is
always served with them; when devilled they are also excellent, and
are permitted to become brown; they are then sprinkled with cayenne
pepper, and a little salt, and served with lemon juice.
This receipt was given by a cook who dressed white bait to perfection.





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