Dip prepared smelts in lemon-juice and seasoned melted butter, then in flour; broil in a double broiler, and serve with [Tartar Sauce].
BAKED SMELTS
Remove the heads, split, dip in melted butter, then in flour. Put into a buttered baking-pan, bake for ten minutes, sprinkle with cayenne and lemon-juice, and serve.
SMELTS AU BEURRE NOIR
Roll the cleaned smelts in flour, sauté in butter, and arrange on fingers of buttered toast. Brown half a cupful of butter, add a tablespoonful of vinegar, pour over the fish, and serve.
BROILED STURGEON STEAKS
Parboil sturgeon steaks for fifteen minutes, drain, wipe dry, season with salt and pepper, and broil. Serve with melted butter or [Maître d’Hôtel Sauce].
BOILED TROUT
Tie a large trout in a cloth and boil it in salted and acidulated water to cover, adding an onion, a stalk of celery, and a bunch of parsley. When done, drain and keep warm. Stick blanched almonds into the fish, sharp side down, and pour over a [Cream Sauce] to which chopped hard-boiled eggs and parsley have been added.