346—Marinaded Smelts

Fry some well-dried and floured smelts in oil; as soon as this is done, put them in a deep dish or a bowl. Add to the oil, per pint (which quantity should be allowed for every two lbs. of the fish), eight unpeeled garlic-cloves, an onion, and a carrot cut into thin, round slices, all of which vegetables should be slightly fried. Drain off the oil, moisten with one-quarter pint of vinegar and as much water, and season with a little salt, two small pimentos, a small bay-leaf, a sprig of thyme, and a few parsley stalks. Dip the smelts for twelve minutes in this No. 168, Cooked Marinade for Venison, and transfer them to the dish, where they may be left to No. 168, Cooked Marinade for Venison for twenty-four hours.

Serve very cold with a portion of the No. 168, Cooked Marinade for Venison.