192. - Eels Bread Crumbed

Cut into pieces same length as above, cleaned nicely and well dried; let them be coated with yolk of egg, powdered with bread crumbs; fry them brown; serve with parsley and butter. Garnish with handsome sprigs of parsley.

193. - Spitchcocked Eels

There are several ways to spitchcock eels. They are either broiled or stewed. To broil them, see that the gridiron is cleansed and rubbed with suet, to prevent the adhesion of the skin of the fish, which must be suffered to remain on; cut the eels, which should be large, into lengths of six or seven inches, not less, and coat them well with yolk of egg. Pound in a mortar, parsley, nutmeg, mace, cloves, and pepper; this should be rubbed over the fish, and they should be broiled a clear brown; serve with melted butter, fish sauce, according to palate.

194. - Eels Fried

Cut your eels into pieces three inches long, trim them, dip the pieces into flour, egg over with a paste-brush, and throw them into some bread-crumbs; fry in hot lard as directed for fried soles.

195. - Eels A La Tartare

Fry as directed above, and serve on some Tartare sauce; or partly stew first, and, when cold, egg, bread-crumb, and broil gently. This last I much prefer.

196. - Stewed Eels

Procure as large eels as possible, which cut into pieces three inches long, and put them into a stewpan, with an onion, a bouquet of two bay-leaves, a sprig of thyme and parsley, six cloves, a blade of mace, a glass of sherry, and two of water; place the stewpan over a moderate fire, and let simmer about twenty minutes, or according to the size of the eels; when done, drain upon a cloth, dress them in pyramid upon a dish without a napkin, with a matelote sauce over, made as directed for salmon sauce matelote, but using the stock your eels have been cooked in to make the sauce, having previously well boiled it to extract all the fat.

197. - Eel Pie

Take six skinned eels, remove the heads, and cut them into pieces four inches long; add two dozen oysters, boil them together in a very little water; take out the oysters, and bone the eels by passing them through a sieve.

Take six hard boiled eggs, parsley, fried herbs, lemon-peel, black pepper, salt, mace, nutmeg, and allspice; the whole ground very fine; add these to the eels and oysters with the broth and a bit of fresh butter.

Take a large, deep dish, of yellow earthen ware; put the mass into it, and cover the dish with a fine pastry crust. Bake it in a very hot oven from half an hour to three-quarters according to the heat.

200. - To Stew Lobsters

Pick the meat out of the shell, put it into a stewpan with half a pint of good gravy and a glass of claret; add an onion minced fine, some sweet herbs, and pepper and salt, stew till tender; add a large spoonful of mushroom ketchup, one of essence of anchovy, and a lump of butter rolled in flour. Serve hot, and garnish with bread sippets. If brought on cold as a supper dish, serve in a shape covered with clear jelly.