Myra's cookery book

► Stir into the sauce. Let it just boil. Pour over the fish and serve. 4 G.— EELS, fried. Order. Ingredients. Quantities. Metliod. I... Eels I large or 2 small Prepare, wash, and wipe them thoroughly dry. 2... Flour Very little Dredge over them. 3-" ... Cut them into pieces about ^ inches long. 4... Beaten egg ... I yolk ... Brush over them. 5... Bread crumbs ... ... Dip them in. e... Hot fat ... ... Fry the fish in it. 7... Fried parsley Serve round them. FISH. 57 47.-EELS, cn Matelote. Order. Ingredients. Quantities. MethoJ. I... Eel I large ... Dress and and cut into pieces. 2... Butler 2 OZ. Melt in a stewpan over a slow fire and stir till it is brown. 3-- Flour I tea- spoonful Sprinkle over, still stirring, till well mi.\ed. 4... Small onions 7 or 8 ... Add. 5... Water or stock ^ pint ... Pour over, still stirring. 6... Salt and pepper Season well. 7... Put the pieces of eel into this sauce. 8... Flour ... . . • Add, if the sauce is too thin. 9... Bunch of thyme, par- sley, chives, and bay-leal Add. 10... ... . . " Let all simmer 20 to 30 minutes. II... Claret .{ pint ... Add just before it is done. 12... Toast Put sippets to soak in the stewpan. 13... ... ... ... Place them in a deep dish. 14... ... Put the fish on the top, and the onions round. 15... ... . . • Take out the herbs. 16... ... ... Pour the sauce over the fish and serve. 48.-COLLARED EEL. Order. 1 Ingredients. Qu.intilies. Method. I... Eel I large one Bone and skin it, and open it up the middle. 2... Pepper Sc salt To taste Mace 2 blades Pound in a mortar. 4... Cloves 2... Pound with the mace. 5-- Allspice A little ... Pound. 6... 7... Sage Sweet herbs ... 6 leaves... Small bunch ) Mince very fine, and add to the 1” other seasoning ingredients. 8... ... Sprinkle the seasoning all over the fish. g... Tape ... Roll it up and bind tightly with broad tape. 10... Water with salt and vinegar Boil the eel till tender. 58 MYRA'S COOKERY BOOK. COLLARED EEL {continued). Order. Ingredients. Quantities. Method. II... When cold remove the tape. 12... Vinegar ... ... Add a little to the water the eel was boiled in, and keep the fish in this. 49.-GUDGEON, /nVrf. Order. Ingredients. Quantities. Method. I..'. Gudgeon Clean and dry. 2... Flour ... Sprinkle in a deep dish. 3-” ... Roll the fish in it. 4... Butter or lard ... Boil in a frying-pan. 5 — ... . . . Throw in the fish one at a time. 6... Salt and peppei ... ... Sprinkle over. 7... As soon as the fish are brown and crisp, take them out of the pan. 8... Fried parsley Garnish the dish, and serve hot. 50.-PERCH. Good fresh-water fish. Cook according to the receipts given for Whiting. 51.-PIKE, roasted. Order. Ingredients. Quantities. Method. I... Fine pike Dress, and take out the roe, which is purgative. 2... Fat bacon rolled in pepper, salt and grated nutmeg .i lb. ... Lard the Pike in three rows on each side of the back. 3... Flour ... ... Flour it lightly. 4... • • . ... ... Put it down before a moderate fire. 5... White wine ... J pint ... 1 Mix in the dripping-pan, and baste 6... Olive oil 3 spoonsful 7... Vinegar I tea- sponful 1 the fish with it. 8... ... Serve on a bed of parsley. 9... Melted butter \ pint ...