Eels Spitchcock

Skin two middle-sized eels, and bone them; flat them well; then cut them in lengths of about two inches; put about a quarter of a pound of butter into a stewpan, with a little chopped shalots, parsley, sage, pepper, and salt; set the stewpan over a stove; when the butter is melted, take the stewpan off the fire, and put two yolks of eggs; mix them well with butter, etc. then dip the eels, (one piece at a time), and roll it in bread crumbs; make as much stick to the eel as you can; either broil them, or do them in a souties-pan, the same as lamb cutlets ; they should be of a nice brown ; before they are dished, lay them on a clean cloth, to soak the fat from them; put them round a dish, and picked parsley in the middle: send anchovy sauce in a boat.

Turbot

TAKE a dish about the size of the tur-bot, and rub butter thick all over it; throw on a little salt, a little beaten pepper, half a large nutmeg, and some parsley chopped fine ; pour in a pint of white wine, cut off the head and tail, and lay the turbot in the dish ; pour another pint of white wine all over: grate the other half of the nutmeg over it. and add a little pepper, some salt, and chopped parsley ; lay a piece of butter, here and there, all over; then strew it with flour and crumbs of bread : being thus prepared, put it in the oven, and let it he done of a fine brown colour; when you take it out, put the turbot into the dish in which you mean to serve it up; then stir the sauce into the dish it was baked in; pour it into a saucepan, shake in a little flour, and let it boil; then stir in a piece of butter, with two spoonfuls of catsup when the whole boils, pour it into a bason, and serve it up with the fish : garnish your dish with lemon ; and you may add whatever sauce you chuse, as shrimps, anchovies, mushrooms, etc.

Haddocks And Whitings

When you have gutted and washed them clean, dry them well in a cloth, and rub a little vinegar over them, which will prevent the skin from breaking; having done this, drudge them well with flour, and, before you put them on, rub the gridiron well with beef suet: let your gridiron be very hot when you lay your fish on, otherwise they will stick to it, and the fish be broke in turning: while they are broiling, turn them two or three times; and, when done, serve them up, with plain melted butter or shrimp sauce. Another, and indeed a very excellent, method of broiling these fish, is thus: - when you have cleaned and dried them, as before mentioned, put them into a tin oven, and set them before a quick fire: as soon as the skins begin to rise, take them from the fire; having heat up an egg, rub it over them with a feather, sprinkle a few bread crumbs over them, drudge them well with flour, and rub your gridiron, when hot, with .suet, or butter; lay on your fish, and, when you have turned them, rub over a little butter, and keep turning them till they are done enough.