Ask your fish merchant to split them down the back and with a narrow, sharp blade, to remove the bone. Perhaps you can do it neatly, and perhaps not. Broil quickly upon a well-oiled gridiron; have ready some nice mayonnaise, or butter, lemon, and chopped parsley beaten to a cream; lay the smelts, skin downward, upon a hot dish; anoint well with this, and serve.

Saratoga or Parisienne potatoes should be passed with them.