Stewed Eels

2 or 3 eels.

1/2 pint (1 cup) white stock 2 tablespoonfuls cream 2 ozs. (2 heaping tablespoonfuls) flour 2 ozs. (2 heaping table-spoonfuls) butter 1/2 teaspoonful whole white peppers.

Seasoning of salt, pepper, and red pepper Bunch of parsley 1/4 teaspoonful lemon juice 1 small onion Blade of mace Bunch of sweet herbs.

Skin and divide the eels into pieces about two inches long, put them into a casserole with the stock, sliced onion, herbs, mace, lemon juice, parsley, and peppercorns. Bring to the boil, skim, and allow to simmer for twenty minutes; lift out the eels and strain the stock.

Melt the butter in the casserole, stir in the flour, add the liquid from the fish, the cream, and boil for five minutes, stirring all the time, then add the seasonings and the eels, allow to heat thoroughly, and serve.

Stuffed Herrings

4 large fresh herrings 1 cupful bread crumbs 1 tablespoonful chopped parsley.

2 heaping tablespoonfuls (2 ozs.) butter 1 egg Salt and pepper to taste.

Split the herrings up the back, remove the back-bones, lay two herrings open on a buttered fireproof dish; mix together the bread crumbs, parsley, salt, pepper, egg well beaten, and one tablespoonful of the butter; lay this on the split herrings, place the other two on the top, sandwich fashion; put the remainder of the butter on the top, sprinkle with bread crumbs, and bake in a hot oven for twenty minutes.

Serve with parsley sauce.

Terrapin Stew

2 terrapins.

4 hard cooked yolks of eggs 1/2 lb. (1 cup) butter 1 tablespoonful salt.

1 teaspoonful white pepper 3 tablespoonfuls browned flour 1 pint (2 cups) cream 1 wineglassful sherry wine.

Encourage the terrapin to move about in lukewarm water for a few minutes, then plunge head first into a pan of boiling water.

Remove from the water in about five minutes, or as soon as the thin white skin can be removed from the head and feet, then put back into fresh boiling water and simmer for forty minutes, or until the upper shell separates readily from the lower on a slight pressure. Drain, lay them on their backs, heads from you; then loosen the shells and take them off. Remove the sand bags, bladders, and the thick part of the intestines and the gall sacks, which are found embedded in one lobe of the liver, and throw them away. The meat is separated and the giblets cut up fine. Place all in a casserole and barely cover with boiling water. Simmer for half an hour, then add the dressing. Mash the egg yolks with the butter, then add the salt, pepper, flour, and cream. Stir until smooth and creamy, then add to the terrapin and simmer for fifteen minutes, stirring frequently. If too thick, reduce with a little boiling water. Add the wine and serve very hot.

Trout With Potatoes

1 fresh trout.

1/2 pint (1 cup) milk.

2 tablespoonfuls chopped parsley.

3 large potatoes.

2 heaping tablespoonfuls.

(2 ozs.) butter 1/4 pint 1/2 cup) cream Salt and pepper 1 egg white Oyster sauce.

Boil the trout in boiling salted water for twenty minutes or until ready; when cold, bone it and flake it, and lay it in a well-buttered fireproof dish; bring the milk and parsley to the boil and pour them over the fish; boil the potatoes, then mash them with the butter, cream, salt, and pepper, spread them over the fish, smooth the surface, then mark it in fancy design with a fork: place the casserole in a hot oven for ten minutes. Remove it from the oven, beat up the white of the egg stiffly, brush it over the top of the potatoes, and continue to bake for fifteen minutes. Serve hot with the oyster sauce. The sauce may be served in an earthenware gravy boat.