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.
A DUTCH FRICANDELLE.
Take two pounds of dressed fish, remove the skin and bones, cut in small pieces with two or three anchovies, and season well, soak the crumb of a French roll in milk, beat it up with the fish and three eggs: butter a mould, sprinkle
