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Smelts, Club Style

Split three medium-sized green smelts down the back, clean them and remove the bones, rub them well with olive oil and send to table for the chafing dish. Put into the shallow cutlet dish a tablespoonful of olive oil or butter. When quite hot add the fish, care being used not to allow them to stick to the dish or to break them. Turn once. The fish should be cooked in three minutes.