European and American cuisine

Arrange the eels, 12 small cooked white onions, and 12 flsh forcemeat balls on a round or oval- shaped dish ; lay in a circle 6 small slices of buttered toast or bread crotitons around the edge of dish, pour over the sauce, and serve. Eels, Collared. — Olean and split 1 large eel on the back and remove the bones, head, and tail, wash and sprinkle with salt, and set the eel aside for Yt hour. Out 3 hard-boiled eggs, also 2 small pickles, in small strips, and add a little fine-cut beet, 1 tablespoon^ ful capers, Ys teaspoonful fine-chopped parsley and tarragon, 2 small grated onions, and 3 fine-chopped anchovies without skin and bones. Mix these ingredients well together, dry the eels with a cloth, spread out on the table and put the mixture over it, sprinkle a little pepper over, roll up ; wrap up in a cloth, and tie with tape ; boil in half water and half vinegar with a little salt, 2 onions, and a bouquet Yi hour. When done take out the eel, lay between 2 boards, place a weight on top, and press until cold ; then take it out, rempve the tape and cloth, and if not used at once, lay it back into the liquor in which it was boiled. When ready to serve, cut it into slices and serve with rSmolade sauce. 148 SEA FOOD, Etc. Eels — How to smoke. — Take medium-Bized eek, clean and leave the skins on, wash, dry, and rub each one with a little salt (care must be taken not to take too much salt), and set in a cool place for 24 hours ; turn them twice during that time. Put a stick through the eyes, hang about 10 eels on the stick orer a barrel without a bottom, cover it with thick, coarse sack linen ; place the barrel over a pan of burning charcoal (sawdust must be put on the top of the burning coal, so as to make a good smoke), and let the eels smoke about 3 days, according to size. Smoked Eels^ Broiled. — Cut large smoked eels into pieces 3 inches in length ; place them on a broiler over a clear fire ; broil 3 minutes on each side. Serve with cut lemons. SMELTS. In season from the middle of August to the middle of April. Smelts fried in Pork.— Clean, wash, and wipe dry 1*/, pound smelts, remove the heads ; season the fish with 1 even table- spoonful of seasoning salt ; roll in flour ; cut 6 ounces larding pork into small pieces^ place it in a frying pan, and fry till it begins to turn a delicate brown ; then pour half the pork in a small saucepan and keep it in a warm place ; lay as many smelts in the remaining pork in pan as can conveniently go in ; fry light brown first on one side, then turn and fry the other side, adding more of the pork in saucepan as the frying continues. When all are fried, arrange them nicely on a warm dish, garnish with parsley and 1 lemon cut into lengthwise pieces ; serve with Lyonnaise potatoes. In place of pork lard or beef fat may be taken. Smelts k la Dresden. — Clean, wash, and wipe dry 18 large smelts, split them down through the back, remove the backbones, and season with 1 even tablespoonful seasoning salt. Stuff the smelts with fish forcemeat, close and give them their original shape again ; lay in a buttered dish, sprinkle over 1 tablespoonful fine- chopped onion and 2 tablespoonfuls lemon juice; add 3 table* SMELTS. 149