This very delicate little fish is cooked in the most simple manner; dry
them in a couple of cloths, shake the cloths at the corner, but do not
touch the fish with your hands; then have ready an equal quantity of
bread-crumbs and flour on a dish, throw the fish into it, toss them
lightly over with the hands, take them out immediately, put them in a
wire basket, and fry them in very hot lard; one minute will cook them;
turn them out on to a cloth, sprinkle a little salt over them, dish them
on a napkin and serve very hot.
These Liliputian fishes never can be had at home in the perfection you
get them at Greenwich or Blackwall, where they are obtained as soon as
caught, and dressed by persons in constant practice.