To Fry Smelts

Dry them in a cloth and dip them in flour; then have half an ounce of butter or clear fat melted in a bowl, into which break the yolk of two eggs, with which rub the smelts over with a brush, dip them in bread-crumbs, fry in very hot lard, dress them on a napkin, garnish with parsley, and serve with shrimp sauce in a boat.

Stuffed Smelts

Make a forcemeat of minced oysters, mushrooms, breadcrumbs and butter, with herbs and seasoning to taste, and with this stuff a dozen and a half large smelts from which the bones have previously been removed. Lay them in a baking dish and pour over them half a pint of good white stock or milk with an ounce of butter, the juice of a lemon, and a little minced onion. Bake for half an hour and garnish with parsley before serving.