Other Recipes from FISH.Preliminary Remarks.
Fish Fried In Oil.
Fish Stewed White.
Fish Stewed Brown.
Fillets Of Fish.
Baked Mackarel With Vinegar.
A Dutch Fricandelle.
Breakfast Dish Of Beef
Roulades Of Beef
Eels To Pickle(Fish.) - (The Lady's Own Cookery Book)
Drain, wash, and well cleanse your eels, and cut off the heads. Cut them
in lengths of four or five inches, with their skins on; stew in them
some pepper and salt, and broil them on a gridiron a fine colour: then
put them in layers in a jar, with bay-leaf, pepper, salt, a few slices
of lemon, and a few cloves. Pour some good vinegar on them; tie strong
paper over, and prick a few holes in it. It is better to boil the
seasoning with some sweet herbs in the vinegar, and let it stand to be
cold before it is put over the eels. Two yolks of eggs boiled hard
should be put in the vinegar with a tea-spoonful of flour of mustard.
Two yolks are sufficient for twelve pounds of eels.
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