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 Stew(Fish.) - (The Lady's Own Cookery Book)
Take five pounds of middling shafflings, cut off their heads, skin, and
cut them in pieces as long as your finger. Wash them in several waters;
dry them well with a cloth, lay them in a pan, sprinkle over them half
an ounce of white salt, and let them lie an hour. Lay them in a stewpan,
and add half a pint of French white wine, a quarter of a pint of water,
two cloves beaten, a blade of mace, a large onion peeled, and the rind
of a lemon; stew all these gently half an hour: then take the eels out
of the liquor, skim off all the fat, and flour the eels all over; put to
the liquor in which they were stewed an anchovy, washed and boned, and
mix sorrel and parsley, half a handful of each, and half a pound of
fresh butter. Let it just boil up; put in the eels; when they boil, lay
them on sippets in your dish, and send them up hot to table.
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