Baked Smelts

Spread the bottom of a dish with butter, sprinkle thereon some raspings of bread, season with chopped parsley and shalots, pepper, and salt; then place the smelts in a row; pour over them a little Harvey, anchovy, and a glass of wine; repeat the butter, seasoning, and the raspings, and having placed them in the oven for about a quarter of an hour, when thoroughly done, serve quite hot.