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Curried Smelts

Prepare and keep hot a curry sauce. Cut off the heads of two pounds of small fresh smelts and cut them into half inch pieces; place in a frying pan with half a gill white wine, half ounce butter, half teaspoon salt and two saltspoons paprika. Mix them gently. Cover with a sheet of buttered paper; place in oven for ten minutes. Remove, pour the curry sauce over smelts, lightly mix, cook on range for five minutes, and serve in a hot, deep dish.