Small fish--such as trout, perch, smelts, &c.--may simply be rolled in Indian meal or flour, and fried either in the fat of salt pork, or in boiling lard or drippings. A nicer method, however, with fish, whether small or in slices, is to dip them first in flour or fine crumbs, then in beaten egg,--one egg, with two tablespoonfuls of cold water and half a teaspoonful of salt, being enough for two dozen smelts; then rolling again in crumbs or meal, and dropping into hot lard. The egg hardens instantly, and not a drop of fat can penetrate the inside. Fry to a golden brown. Take out with a skimmer; lay in the oven on a double brown paper for a moment, and then serve. _Filets_ of fish are merely flounders, or any flat fish with few bones, boned, skinned, and cut in small pieces; then egged and fried. To bone a fish of this sort, use a very sharp knife. The fish should have been scaled, but not cleaned or cut open. Make a cut down the back from head to tail. Now, holding the knife pressed close to the bone, cut carefully till the fish is free on one side; then turn, and cut away the other. To skin, take half the fish at a time firmly in one hand; hold the blade of the knife flat as in boning, and run it slowly between skin and flesh. Cut the fish in small diamond-shaped pieces; egg, crumb, and put into shape with the knife; and then fry. The operation is less troublesome than it sounds, and the result most satisfactory. The _bones and trimmings_ remaining can either be stewed in a pint of water till done, adding half a teaspoonful of salt, a saltspoonful of pepper, and a tablespoonful of catchup; straining the gravy off, and thickening with one heaping teaspoonful of flour dissolved in a little cold water: or they can be broiled. For broiled bones, mix one saltspoonful of mustard, as much cayenne as could be taken up on the point of a penknife, a saltspoonful of salt, and a tablespoonful of vinegar. A tablespoonful of olive-oil may be added, if liked. Lay the bone in this, turning it till all is absorbed; broil over a quick fire; and _serve very hot_. Fish may also be fried in batter (p. 182), or these pieces, or _filets_, may be laid on a buttered dish; a simple drawn butter or cream sauce (p. 182) poured over them; the whole covered with rolled bread or cracker-crumbs, dotted with bits of butter, and baked half an hour. A cup of canned mushrooms is often added. TO STEW FISH.