BAKED SMELTS.— This delicious little fish is of a fine silvery appearance, with a light" fawn=colored shade on the back, and when fresh, has an odor resembling cucumbers. Wash and dry them with a cloth ; arrange them in a buttered flat baking dish ; cover them with a layer of fine, fresh bread crumbs, first sprinkling the fish with a little salt and white pepper; place bits of butter over the bread crumbs and bake until a nice brown, say 20 or 30 minutes. Send to the table in the dish in which they were baked; squeeze the juice of a lemon✪ Baked Smelts over them just before sending to the table. FRIED SMELTS.— They may be fried in a little butter after the manner of cooking small trout, or in the fat of a slice of salt pork; or they may be strung, 6 on a wire skewer, dipped in egg and then cracker crumbs, and cooked in boiling fat✪ Fried Smelts like doughnuts. Sauce tartare is nice with them when fried. So is anchovy, cucumber, or other good sauce. BROILED. — Clean, split, and broil them nicely in a double wire broiler. Serve sauce tartare with them, or slices of lemon. The smelt is found in both Europe and America, and belongs to the same family as the trout and salmon. Most of the species inhabit salt water, but some are found in fresh. The flesh is very delicate. The Sole. — The English sole is from 10 to 20 inches long and weighs from 1 to 10 lbs. It is a flat fish like the turbot, and its ^esh is much esteemed. In America the name is often applied to the "Hog=ohoker," "Calico" or "Cover- slip," a fish which is not used for food. 78 FISH SPRATS. DRIED SPRATS.— Let them stand for 10 minutes covered with boiling water; then skin, wipe dry, and broil them over a clear fire. Serve them on a warm dish with butter spread over them. Time to broil about 8 minutes Fresh sprats are also best when broiled; serve with lemon juice squeezed on. They are also sometimes fried. The sprat salted. a small herring seldom over 6 inches long. It is often dried or THE SQUEXEAGUK OB WEAKFI THE SQUETEAGUE. This fish is excellent (1) broiled, or (2) fried, or (3) filleted. The larger ones can be (4) boiled or (5) steamed, or (6) stufl'ed and baked, proceeding as previously directed for cooking fish by those methods, at the beginning of this chapter. The squeteague is found along the Atlantic Coast from Cape Cod to Florida. It attains a weight from 1 to 8 or 10 lbs. The flesh is soft, delicately flavored and is highly esteemed. It is often called " Weakfish." STUEGEON. The flesh from a medium sized fish will be found more tender and better than that of a very large one. (1) Small ones can be skinned, and then stuffed and baked as previously directed for bak- ing fish. (2) Steaks cut from sturgeon can be broiled, or (8) small cutlets can be cut out and fried, or (4) the flesh can be stewed as previously directed for cooking fish by those methods. (5) The flesh is sometimes allowed to soak in the marinade given at the be- ginning of this chapter before being broiled. This fish requires more thor- ough cooking than almost any other kind. Its flesh is more like meat - than that of any other fish.

AI-modernized reading of the original text

BAKED SMELTS.— This delicious little fish is of a fine silvery appearance, with a light fawn=colored shade on the back, and when fresh, has an odor resembling cucumbers. Wash and dry them with a cloth ; arrange them in a buttered flat baking dish ; cover them with a layer of fine, fresh bread crumbs, first sprinkling the fish with a little salt and white pepper; place bits of butter over the bread crumbs and bake until a nice brown, say 20 or 30 minutes. Send to the table in the dish in which they were baked; squeeze the juice of a lemon over them just before sending to the table. FRIED SMELTS.— They may be fried in a little butter after the manner of cooking small trout, or in the fat of a slice of salt pork; or they may be strung, 6 on a wire skewer, dipped in egg and then cracker crumbs, and cooked in boiling fat like doughnuts. Sauce tartare is nice with them when fried. So is anchovy, cucumber, or other good sauce. BROILED. — Clean, split, and broil them nicely in a double wire broiler. Serve sauce tartare with them, or slices of lemon. The smelt is found in both Europe and America, and belongs to the same family as the trout and salmon. Most of the species inhabit salt water, but some are found in fresh. The flesh is very delicate. The Sole. — The English sole is from 10 to 20 inches long and weighs from 1 to 10 lbs. It is a flat fish like the turbot, and its flesh is much esteemed. In America the name is often applied to the "Hog=ohoker," "Calico" or "Coverslip," a fish which is not used for food. SPRATS. DRIED SPRATS.— Let them stand for 10 minutes covered with boiling water; then skin, wipe dry, and broil them over a clear fire. Serve them on a warm dish with butter spread over them. Time to broil about 8 minutes Fresh sprats are also best when broiled; serve with lemon juice squeezed on. They are also sometimes fried. The sprat salted. a small herring seldom over 6 inches long. It is often dried or [illustration: THE SQUETEAGUE OR WEAKFISH.] THE SQUETEAGUE. This fish is excellent (1) broiled, or (2) fried, or (3) filleted. The larger ones can be (4) boiled or (5) steamed, or (6) stuffed and baked, proceeding as previously directed for cooking fish by those methods, at the beginning of this chapter. The squeteague is found along the Atlantic Coast from Cape Cod to Florida. It attains a weight from 1 to 8 or 10 lbs. The flesh is soft, delicately flavored and is highly esteemed. It is often called " Weakfish." STUEGEON. The flesh from a medium sized fish will be found more tender and better than that of a very large one. (1) Small ones can be skinned, and then stuffed and baked as previously directed for baking fish. (2) Steaks cut from sturgeon can be broiled, or (3) small cutlets can be cut out and fried, or (4) the flesh can be stewed as previously directed for cooking fish by those methods. (5) The flesh is sometimes allowed to soak in the marinade given at the beginning of this chapter before being broiled. This fish requires more thorough cooking than almost any other kind. Its flesh is more like meat - than that of any other fish.

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