Smelts Fried

Clean and dry them thoroughly in a cloth, beat an egg on a plate, and dip them in it, then in fine bread crumbs that have been rubbed through a sieve; fry them in clean lard; as soon as the lard boils and is still, put in the fish. It will take about five minutes to give them a fine gold colour. Drain them on a hair sieve. When quite dried, send them up on a hot dish, with shrimp sauce in a boat.

Pickled Shrimps, The American Way

Pick the finest shrimps, and put thorn into white wine vinegar with some salt in it; put them into wide-mouthed bottles.

Potted Shrimps, Or Praams

When you have picked them, powder them with a little beaten mace, grated nutmeg-, white pepper and salt, add a little cold butter, and pound all well together in a marble mortar till it is the consistence of paste. Put it into pots covered with clarified butter.