EARACHE, Cure for. — Mix a little sulphuric ether with an equal
quantity of oil of almonds. Let the sufferer recline on a couch with the
affected ear uppermost, and have a couple of drops inserted into it. It
usually affords relief. Or, a drop or two of laudanum or glycerine warmed
in a spoon may be applied in the same manner, in either case introducing
afterwards a piece of soft wool.
EARS, To Relieve Noise in the. — This unpleasant affection may in
many cases be relieved, and sometimes permanently cured, by dropping
into the ear a little warm onion juice. A good nourishing diet is essential,
and if necessary a tonic should be taken to create an appetite.
EARWIGS, To Destroy. — Drive some stakes into the ground and
place inverted flower-pots upon them, or hang clean tobacco-pipe bowls or
hollow bean-stalks among the foliage. These should be examined twice a
day, and their living contents emptied into boiling water. The insects will
more generally be found upon dahlias, pinks, and roses, to which they do
incalculable damage.
ECZEMA. — To one tablespoonful of carbolic acid, and the same
amount of glycerine add twenty ounces of water. Apply externally night
and morning, or whenever the irritation is felt, rubbing it well into the flesh
with the hands.
Or, mix thirty grains of red oxide of mercury and one ounce of lard.
Apply frequently to the parts affected. Avoid stimulants and acids.
EEL PIE. — Choose some middling-sized eels, skin, and cut them
into pieces about two inches long ; season with pepper, salt, mace, parsley,
and mushrooms ; lay the fish in a dish with a few bits of butter, a tea-
cupful of veal stock, and a few drops of essence of anchovies✪ Eel Pie. Cover with
a light paste, and bake one hour.
EELS (BOILED). — Choose the smallest for this purpose. Remove
the gut, heads, and skin ; wash them well, and simmer in a small quantity
of salt and water, with chopped parsley. Garnish with sprigs of pars-
ley, and serve with parsley sauce, that is, melted butter and chopped
parsley.
57
EELS (BROILED).— Gut and clean the fish without removing
the skin, cut them into lengths of six or seven inches, coat them well
with the yolk of eggs, and strew them over with bread crumbs, chopped
parsley, sage, pepper, and salt. Rub the gridiron over with suet, to
prevent the skin sticking to it, and broil to a nice light brown. Serve with
melted butter and anchovy sauce. Large eels are best for this purpose.
EELS (COLLARED).— Select some fine large eels, clean them,
and remove the bones, but leave the skin on. Spread out the flesh and
rub it well all over with finely chopped parsley, sage, and mixed spice ;
then bind it up tightly with broad tape, and boil for three-quarters of an
hour, with a large handful of salt and a bay leaf in the water ; remove
the fish and hang to dry for ten or twelve hours. Add to the fish-water a
pint of vinegar, some thyme, and a little whole pepper. Let them boil
together for ten or fifteen minutes, then stand the liquor by. After the eels
have hung the allotted time, carefully remove the tape, cut the fish into
slices, and put them into the liquor. Send to table garnished with sprigs
of parsley.
EELS (FRIED). — Skin, empty, and wash the eels ; cut them
into lengths of about four inches, and dry them. Season with salt and
pepper, flour thickly, and fry in boiling lard. Drain, and send to table
with plain melted butter and a lemon.
Page 62 · 1 recipe record on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
EARACHE, Cure for. — Mix a little sulphuric ether with an equal quantity of oil of almonds. Let the sufferer recline on a couch with the affected ear uppermost, and have a couple of drops inserted into it. It usually affords relief. Or, a drop or two of laudanum or glycerine warmed in a spoon may be applied in the same manner, in either case introducing afterwards a piece of soft wool.
EARS, To Relieve Noise in the. — This unpleasant affection may in many cases be relieved, and sometimes permanently cured, by dropping into the ear a little warm onion juice. A good nourishing diet is essential, and if necessary a tonic should be taken to create an appetite.
EARWIGS, To Destroy. — Drive some stakes into the ground and place inverted flower-pots upon them, or hang clean tobacco-pipe bowls or hollow bean-stalks among the foliage. These should be examined twice a day, and their living contents emptied into boiling water. The insects will more generally be found upon dahlias, pinks, and roses, to which they do incalculable damage.
ECZEMA. — To one tablespoonful of carbolic acid, and the same amount of glycerine add twenty ounces of water. Apply externally night and morning, or whenever the irritation is felt, rubbing it well into the flesh with the hands.
Or, mix thirty grains of red oxide of mercury and one ounce of lard. Apply frequently to the parts affected. Avoid stimulants and acids.
EEL PIE. — Choose some middling-sized eels, skin, and cut them into pieces about two inches long ; season with pepper, salt, mace, parsley, and mushrooms ; lay the fish in a dish with a few bits of butter, a teacupful of veal stock, and a few drops of essence of anchovies. Cover with a light paste, and bake one hour.
EELS (BOILED). — Choose the smallest for this purpose. Remove the gut, heads, and skin ; wash them well, and simmer in a small quantity of salt and water, with chopped parsley. Garnish with sprigs of parsley, and serve with parsley sauce, that is, melted butter and chopped parsley.
EELS (BROILED).— Gut and clean the fish without removing the skin, cut them into lengths of six or seven inches, coat them well with the yolk of eggs, and strew them over with bread crumbs, chopped parsley, sage, pepper, and salt. Rub the gridiron over with suet, to prevent the skin sticking to it, and broil to a nice light brown. Serve with melted butter and anchovy sauce. Large eels are best for this purpose.
EELS (COLLARED).— Select some fine large eels, clean them, and remove the bones, but leave the skin on. Spread out the flesh and rub it well all over with finely chopped parsley, sage, and mixed spice ; then bind it up tightly with broad tape, and boil for three-quarters of an hour, with a large handful of salt and a bay leaf in the water ; remove the fish and hang to dry for ten or twelve hours. Add to the fish-water a pint of vinegar, some thyme, and a little whole pepper. Let them boil together for ten or fifteen minutes, then stand the liquor by. After the eels have hung the allotted time, carefully remove the tape, cut the fish into slices, and put them into the liquor. Send to table garnished with sprigs of parsley.
EELS (FRIED). — Skin, empty, and wash the eels ; cut them into lengths of about four inches, and dry them. Season with salt and pepper, flour thickly, and fry in boiling lard. Drain, and send to table with plain melted butter and a lemon.
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Eel Pie