These delicate fish are usually fried, and form a delightful breakfast
or supper dish. Clean, wash and dry the fish, split them to the tail,
salt and pepper them, and flour them nicely. If you use lard instead
of the fat of fried salt pork, put in a piece of butter to prevent
their sticking, and which causes them to brown nicely. Let the fat be
hot; fry quickly to a delicate brown. They should be sufficiently
browned on one side before turning on the other. They are nice served
with slices of fried pork, fried crisp. Lay them side by side on a
heated platter, garnish and send hot to the table. They are often
cooked and served with their heads on.


FRIED SMELTS.

Fried with their heads on the same as brook trout. Many think that
they make a much better appearance as a dish when cooked whole with
the heads on, and nicely garnished for the table.


BOILED WHITE FISH.

_Taken from Mrs. A. W. Ferry's Cook Book, Mackinac, 1824._

The most delicate mode of cooking white fish. Prepare the fish as for
broiling, laying it open; put it into a dripping pan with the back
down; nearly cover with water; to one fish two tablespoonfuls of salt;
cover tightly and simmer (not boil) one-half hour. Dress with gravy, a
little butter and pepper, and garnish with hard-boiled eggs.