Baked Smelts.

Clean eighteen or twenty smelts, wipe them very dry, and put them on a baking
dish with two tablespoonfuls of cooked fine herbs, one-half wineglassful of white
wine, one-half pinch of salt, one-half pinch of pepper, and cover with six whole mushrooms
and one-half pint of Spanish sauce. Sprinkle lightly with breadcrumbs and
a little warmed butter, place the dish in a hot oven for ten minutes, and serve with
the juice of half a lemon, and sprinkle over one teaspoonful of chopped parsley. The
smelts can be boned if desired.