Fried Whitebait

Wash the fish, drain well on a wire sieve, dry them in a soft cloth, and then drop
them, when quite dry, on to a well-floured cloth, rolling each fish care’fuUy in it.
Put them immediately into a frying basket, dip them into extremely hot lard, hold
it there until the fish is crisp, which will be before it browns, take it out while still
white, and serve as quickly as possible on a napkin laid on a hot dish, and garnish
with fried parsley, and quarters of lemon. Serve with them cayenne, grated lemon
peel and thin slices of brown bread and butter.