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Sauce.

FRIED SMELTS AU BEURRE NOIR

Clean the smelts, season with salt and pepper, dip in corn-meal,
then in beaten egg and crumbs, and fry in deep fat. Drain and serve
with Brown Butter Sauce. If desired, the fish may be skewered in
circles before frying.

FRIED SMELTS A LA PARISIENNE

Wash the smelts, remove the bone, wipe dry, dredge with flour,
put their tails in their mouths, fasten with a tooth-pick, and
fry in very hot fat. Garnish with hard-boiled eggs and serve with
Tartar Sauce.

FRIED SMELTS WITH SALT PORK

Clean the smelts, leaving them whole. Dip into fine crumbs or corn-meal.
Cut half a pound of fat salt pork into dice, and fry until crisp.
Take up the pork, fry the fish in the fat, and drain on brown paper.
Make a Cream Sauce, using the pork fat instead of butter, add to
it the diced pork, pour around the fish and serve.

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STUFFED SMELTS--I

Stuff the cleaned fish with bread-crumbs mixed with tomato and
melted butter, seasoning with salt and pepper. Bake in a buttered
pan and serve with any preferred sauce.

STUFFED SMELTS--II

Stuff cleaned smelts with chopped oysters and seasoned crumbs. Roll
in melted butter, then in crumbs, and bake for fifteen minutes,
basting with melted butter; the breading may be omitted if a more
simple dish is desired. Serve with Bearnaise Sauce.

STUFFED SMELTS--III

Cook to a paste one cupful of crumbs and one cupful of milk. Beat
smooth, add one egg well-beaten, a teaspoonful each of minced parsley,
lemon-juice, and chopped olives, and one cupful of chopped oysters.
Stuff large smelts, lay them in a pan lined with buttered paper,
skewer the head and tail together, and fill the circles with stuffing.
Steam for fifteen minutes or sprinkle with crumbs and butter and
bake.

STUFFED SMELTS A L'ITALIENNE

Prepare, clean, and split the smelts, stuff
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with seasoned crumbs, and arrange in a buttered baking-dish, cover
with Italian Sauce, and bake. Squeeze lemon-juice over and serve.
Chopped oysters or cooked fish may be used with, or instead of,
the crumbs.

STUFFED SMELTS AU GRATIN

Chop half a pound of raw fish, either sea-bass or salmon, and pound
in a mortar to make very fine. Add two tablespoonfuls of bread-crumbs
which have been soaked in hot milk and squeezed dry. Add the yolks
of two eggs and the white of one, two tablespoonfuls of cream,
and salt and pepper to season. Rub until very smooth and fold in
lastly two tablesp