Broiled Smelts
Smelts are not split open and cleaned, but the entrails are squeezed out carefully so as not to bruise the fish, and the heads are left on. For a dozen large smelts put three tablespoons of butter, one of lemon juice, one of salt and one-half teaspoon of pepper in a deep plate on the back of the stove where the butter will slowly melt. On another plate place three tablespoons of flour. Wash and wipe the fish and roll each first in the melted, seasoned butter, and then lightly in the flour. Arrange them on a double broiler and cook four or five minutes over clear coals. Serve on a warm dish with remoulade sauce.