Page:Art of Cookery 1774 edition.djvu/217

Rh

THE best of this sort of fish are taken in the river Severn; and, when they are in season, the fishmonger and others in London have them from Gloucester. But if you are where they are to be had fresh, you may dress them as you please.

BLEED them and save the blood, then wash them in hot water to take off the slime, and cut them to pieces. Fry them in a little fresh butter not quite enough, pour out the fat, put in a little white wine, give the pan a shake round, season it with whole pepper, nutmeg, salt, sweet-herbs and a bay-leaf, put in a few capers, a good piece of butter rolled up in flour, and the blood; give the pan a shake round often, and cover them close. When you think they are enough take them out, strain the sauce, then give them a boil quick, squeeze in a little lemon and pour over the fish. Garnish with lemon, and dress them just what way you fancy.

YOU may split a large eel down the back, and joint the bones, cut it in tow or three pieces, melt a little butter, put in a little vinegar and salt, lay your eel lay in two or three minutes; then take the pieces up one by one, turn them round with a little fine skewer, roll them in crumbs of bread, and broil them of a fine brown. Let your sauce be plain butter, with the juice of lemon.

MAKE them very clean, cut them into pieces, season them with pepper and salt, flour them and fry them in butter. Let your sauce be plain butter melted, with the juice of lemon. Be sure they be well drained from the fat before you lay them in the dish.

TAKE a large eel, skin it and make it clean. Open the belly, cut it in four pieces, take the tail end, strip of the flesh, beat it in a mortar, season it with a little beaten mace, a little grated nutmeg, pepper, and salt, a little parsley and thyme, a little lemon-peel, an equal quantity of crumbs of bread, roll it in a little piece of butter; then mix it again with the yolk of