Devilled Whitebait.—To fry whitebait a good depth of clear frying fat is needed, and a frying basket in which the fish can all be plunged into the fat at once. They should be carefully wiped, then lightly shaken in a well-floured cloth, just so as to coat them sufficiently. Plunge into boiling fat for about three minutes, then withdraw them from the fat, sprinkle them with black and red pepper, return to the pan for another minute, then drain and serve on a napkin with fried parsley as a garnish. Send quarters of lemon and brown bread and butter to table with them.
Grenadines of Veal, Jardinière Sauce.—A slice of the best lean fillet of veal, about two-thirds of an inch thick, should be shaped into small pieces, and then dipped into beaten egg and into a mixture of breadcrumbs, minced ham and seasoning. Fry these carefully on both sides to a light brown, then put between two plates and stand in a hot oven.
For the sauce ............