Page:Mrs Beeton's Book of Household Management.djvu/369

Rh Time.—After the water boils, ¼ to ½ an hour, according to size.

Average Cost, 1s. to 3s. Sufficient for 6 or 7 persons. Seasonable all the year, but best from September to January.

Ingredients.—1 dory, 1 gill of picked shrimps, 2 smelts, 1 teaspoonful of anchovy-essence, 1 egg, about 2 ozs. of panada, 1 oz. of butter, pepper and salt, 1 tablespoonful of Chablis or Sauterne, Génoise sauce (No. 301).

Method.—Wash the fish, wipe it and remove the fillets (the bones, etc., may be used for the Génoise sauce). Pare the fillets neatly, and cut them into oblong pieces. Remove the bones and heads from the smelts, pound them together with the shrimps in a mortar until they are quite smooth, then add the panada and anchovy-essence, and moisten with the egg. Mix thoroughly, season to taste, and rub the whole through a sieve. Spread each piece of fillet with this farce, fold over, and place them on a well buttered sauté-pan. Season, lightly moisten with the wine and a few drops of lemon-juice, cover with a buttered paper, and cook in the oven for about 15 minutes, or longer, according to the thickness of the fillets. Take up carefully, and dish up on a hot dish. Pour some previously prepared Génoise sauce into the pan in which the fish was cooked, boil up, and strain over the fillets. Serve hot.

Time.—To cook, about 15 minutes. Average Cost, 2s. to 3s. Sufficient for 5 persons. Seasonable all the year, but best from September to January.

Ingredients.—4 small eels, a small bunch of parsley, ¾ of a pint of parsley sauce (No. 311), a little salt.

Method.—Clean and skin the eels, put them into a stewpan with the parsley, a little salt, and warm water to barely cover them. Simmer gently for ½ an hour, or until they are tender, then serve with the sauce poured over them.

Time.—About ½ an hour. Average Cost, 8d. to 1s. per lb. Sufficient for 4 or 5 persons. Seasonable from June to March.

(Fr. anguille).—This name is applied generally to fish with elongated bodies, but is scientifically restricted to certain genera of the Apodta, fish without ventral fins, belonging to the sub-order Malacopteri, or "soft-finned." The eel has a smooth head and a serpentine body, covered with