How to Cook Fish

by Myrtle Reed

BROILED SMELTS—IV

Soak the prepared fish for an hour in seasoned olive-oil, drain, broil carefully, and serve with Maître d'Hôtel Sauce.

BROILED SMELTS—V

Take off the heads, split the fish, remove the back-bone, and broil for five minutes on a buttered broiler. Garnish with lemon and parsley and serve with melted butter, made very hot with red pepper.