Luncheons: A Cook's Picture Book

by Mary Ronald

BROILED SMELTS

Select large smelts of equal size. Have them split down the back, the head and tail left on. Dip them in melted butter and broil them until they are tender. Lay them evenly on a hot dish and spread them with maître d’hôtel butter (see page [103]).

If convenient, arrange a wreath of watercress around the dish.