Twentieth century home cook book

FISH, OYSTERS, ETC. !^9 minutes ; then turn into a colander ; save the Hquor ; pour as much of the clear liquor in a stewpan as needed ; put the clams from the shells into the stewpan with the clear liquor, adding little pepper ; place on the fire, and as soon as boiling hot, add butter and flour braided together ; let it come to a boil, and serve on sippets of toast. EELS, PLAIN BROILED. In order to kill eels pierce the spinal marrow, near the back part of the skull, with a sharp instrument. Skin, and remove the head and tail ; cut into pieces about three inches long ; season with pepper and salt, lemon juice and two spoonfuls of oil ; few minutes before dinner, broil them of a light color, dish them up on a napkin with fried parsley, and serve with tomato or Tartare sauce, in a sauce boat separately. MATELOTE OF EELS. Cut the eels in three or four inch lengths, or truss them into an oval or round shape, place in a stewpan with sliced carrot, onion, parsley, mush- rooms, thyme, baj' leaf, mace, two or three cloves, etc., season with claret wine and set the eels on the fire to s.ew. When done drain, trim, and glaze with some lobster coral in the glaze ; pile the eels in a pyramidal group on a dish, with some good brown sauce made with the liquor in which the eels have been stewed ; garnish round with alternate groups of button mushroons and crawfish tails and send to table EELS A LA TARTARE. Cut the eels in three-inch lengths or truss them whole, in a circular form ; put into a stewpan with sliced carrot, onion, parsley, bay leaf and thyme, a few pepper corns and salt; moisten with a gill of vinegar and little water; put on the fire to boil, and when done, set aside to cool in their Hquor; then drain, trim, roll in egg and bread crumbs ; fry a pretty color dish with fried parsley, and send to table with some Tartare sauce in a sauce boat. FROGS. The green frog is the only kind used for the table. Peel off the skin from the hind-quarters, sprinkle with salt and pepper, grease the gridiron 90 TWENTIETH CENTURY HOME COOK BOOK. well with lard, place the hind-quarters on the irons over a good fire, and broil gently to a nice brown ; pour butter over them, and serve hot. TERRAPIN. Cut up the head and put on in a pot to boil with the shell on ; when sufficiently done, remove the under shell, and pick to pieces. The top shell should be well cleaned ; add some crackers, butter, onion, parsley, black pepper, allspice, and wine. Put in the shell, and bake it. TURTLE OR TERRAPIN STEW. Parboil the meat, mince it, and season very highly with cayenne pep- per, black pepper, salt, spices, lemon, hard-boiled eggs and champagne. Stew until thoroughly done. Very fine. STEWED TERRAPIN, WITH CREAM. Mix together in a saucepan, one small teacup of butter and one table- spoon of flour; put it on the fire and stir until it is well mixed and hot. Stir into this two teacupfuls of cream, one-fourth teaspoonful white pep- per, half nutmeg grated, salt to taste, also a small quantity of cayenne. Then put in about a pint of the meat ; stir until it is very hot. Then place the pan where it will keep the stew hot, but should not boil ; stir into it the yolks of five eggs, well beaten ; stir well, and pour the stew into a tureen at once (as the terrapin should not boil after adding the eggs) over a gill of good Madeira and a spoonful of lemon juice. Serve while hot. Season with salt and pepper. OYSTERS. Oysters are good in any month having an R in its name. The largest oysters should be used for frj'ing and boiling; the next larger size for raw and soup, the smallest for croquettes, scallops, etc. It is a very important matter to examine very carefully each 03'ster before cooking and see that no bits of shell adhere to them. Many persons prefer olive oil in the place of butter with oysters, but it only requires half the quantity that you would of butter. 61