How to Cook Fish

by Myrtle Reed

BAKED SMELTS—II

Put prepared smelts into a buttered baking-dish, sprinkle with chopped parsley and mushrooms, and salt, pepper, and grated nutmeg to season. Pour over half a cupful of white wine, cover with a Cream Sauce, sprinkle with crumbs, dot with butter, and bake in the oven. Squeeze lemon-juice over and serve in the baking-dish.