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Smelts, Boiled, for Invalids

Take a couple of large smelts, draw them carefully, and wipe them gently with a soft cloth; put a quarter of a pint of water into a saucepan with a pinch of salt, a small lump of sugar, and about fifty picked parsley-leaves. When the water boils put in the smelts, and let them simmer gently until done enough. Take them up carefully on a slicer, lay them on a dish, and pour the liquor in which they were boiled over them. Be watchful that the fish does not burn to the bottom of the saucepan. If liked, the gravy may be thickened with half a tea-spoonful of arrowroot, to be put with it when the sauce has simmered three minutes. Time to simmer the fish, five minutes, or longer if the smelts are unusually large. Probable cost, 6d. Sufficient for one person.