Stuffed Smelts

Cut off the fins of eighteen or twenty fresh medium-sized Long Island smelts
and wash and dry them well; remove the insides without splitting the stomachs open,
then stuff them with a fish forcemeat, using a paper cornet for the purpose. Place
the smelts on a well-buttered baking dish (silver if possible), and cover them with
one pint of Italian sauce. Place them in a hot oven and bake for eight or ten minutes;
remove, squeeze over the juice of a lemon and serve in the same dish.