How to Cook Fish

by Myrtle Reed

BROILED SMELTS—II

Draw and clean large smelts, dip in oil, season with salt and pepper, and broil on a double-broiler. Serve with Maître d'Hôtel Sauce.

BROILED SMELTS—III

Split and bone large smelts, rub with seasoned oil, and broil. Serve with Bearnaise Sauce.

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.

BROILED BONED SMELTS À LA BEARNAISE

Split a dozen good-sized smelts, take out the back-bone, rub with seasoned oil, and broil on a double-broiler. Pour Bearnaise Sauce into the platter, lay the smelts upon it, and serve.