, three
cloves, and salt and pepper to season. Sprinkle with flour, cover
the fish with milk, and simmer gently until done, then drain. Put
into a serving-dish, sprinkle with grated cheese, and garnish with
boiled button onions and triangles of fried bread. Strain the sauce
over and serve.

SKATE A LA ROYALE

Parboil small pieces of skate, drain, cool, and marinate in oil
and vinegar, seasoning with salt and pepper. Drain, dip in batter,
and fry. Serve with any preferred sauce.

[Page 367]
THIRTY-FIVE WAYS TO COOK SMELTS

BROILED SMELTS--I

Dip prepared smelts in lemon-juice and seasoned melted butter,
then in flour; broil in a double-broiler, and serve with Remoulade
Sauce.

BROILED SMELTS--II

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

[Page 368]
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 A 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.

BROILED SMELTS WITH ONION SAUCE

Clean six or seven large smelts, dip in beaten egg, then into seasoned
crumbs, and string on skewers by the heads. Broil, basting with
melted butter as required. Fry two teaspoonfuls of chopped onion
in butter, but do not brown. Take from the fire, add a teaspoonful
of vinegar, and an equal quantity of minced parsley. Pour into
a bowl and put on ice until cool. When ready to serve, mix a
tablespoonful and a half of fresh butter with the sauce and make
it into small balls. Serve one ball of the butter with each fish.

[Page 369]
BAKED SMELTS--I

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.

BAKED SMELTS--II

Put prepared smelts into a buttered baking-dish, sprinkle with
chopped parsley and mushrooms, and salt, pep