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 Spitchcock(Fish.) - (The Lady's Own Cookery Book)
Leave the skin on the eels; scour them with salt; wash them; cut off
their heads and slit them on the belly side; take out the bone and guts.
Wash and wipe them well; cut them in pieces three inches long, and wipe
them quite dry. Put two ounces of butter, with a little minced parsley,
thyme, sage, pepper and salt, and a little chopped shalot, in a stewpan;
when the butter is melted, stir the ingredients together, and take the
pan off the fire; mix the yolks of two eggs with them and dip the eels
in, a piece at a time; then roll them in bread crumbs, making as much
stick on as you can. Rub the gridiron with a bit of suet; set it over a
clear fire, and broil your eels of a fine crisp brown; dust them with
crisp parsley. Sauce, anchovy and butter, or plain butter in a boat.
Another way with eels.
Wash your eels well in their skins with salt and water; dry and slit
them; take out the back-bone, and slash them: season them with chopped
parsley, thyme, salt, and pepper. Clean the inside with melted butter;
cut them into pieces about three inches long and broil them; make the
sauce with butter and orange juice.
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