* * * * *
TO BOIL EELS.
Clean the eels, and cut off their heads, dry them, and turn them round
on your fish plate, boil them in salt and water, and make parsley sauce
for them.
* * * * *
TO PITCHCOCK EELS.
Skin and wash your eels, then dry them with a cloth, sprinkle them with
pepper, salt, and a little dried sage, turn them backward and forward,
and skewer them; rub a gridiron with beef suet, broil them a nice brown,
put them on a dish with good melted butter, and lay around fried
parsley.
* * * * *
TO BROIL EELS.
When you have skinned and cleansed your eels as before, rub them with
the yelk of an egg, strew over them bread crumbs, chopped parsley, sage,
pepper, and salt; baste them well with butter, and set them in a
dripping pan; serve them up with parsley and butter for sauce.
* * * * *
TO SCOLLOP OYSTERS.
When the oysters are opened, put them in a bowl, and wash them out of
their own liquor; put some in the scollop shells, strew over them a few
bread crumbs, and lay a slice of butter on them, then more oysters,
bread crumbs, and a slice of butter on the top; put them into a Dutch
oven to brown, and serve them up in the shells.
Pages:
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81