Eels And Lampreys

Eels and lampreys are roasted with puddings in their bellies in the same manner. Cut off their heads, gut them, and take off the blood from the bone as clean as possible. Make a forcemeat of shrimps or oysters, chopped small, half a penny loaf crumbled, a little lemon-peel shred fine, the yolks of two eggs, and a little salt, pepper, and nutmeg. Put this into the bellies of the fish, sew them up, and turn them round on the dish. Put flour and butter over them, pour a little water into the dish, and bake them in a mnoderate oven. When vou take them out, take the gravy from under them, and skim off the fat, strain it through an hair sieve, and add to it a tea-spoonful of lemon pickle, two of browning, a large spoonful of walnut ketchup, a glass of white wine, and anchovy, and a slice of lemon. Let it boil ten minutes, and thicken it with butter and flour. Lemon and crisp parsley may serve as a garnish.

Lobsters

Put a skewer into the vent of the tail of the lobster, to prevent the water from getting into the body of it, and put it into a pan of boiling water, with a little salt in it, and if it be a large one, it will take half an hour boiling. Then lay it before the fire, and baste it with butter till it has a fine froth. Dish it up with plain melted butter in a boat. This is a better way than actually roasting them, and is not attended with half the trouble.

Cod's Head

Having washed the head very clean, and scored it with a knife, strew a little salt on it, and lay it in a large tin oven before the fire. Throw away all the water that comes from it for the first half hour; then sprinkle on a little nutmeg, cloves, mace beat fine,, and salt. Flour, and baste it with butter. When that has lain some time, turn and season it, and baste the other side the same. Turn it often, then baste it with butter and crumbs of bread. If it be a large head it will take four or five hours baking. Have ready some melted butter with an anchovy, some of the liver of the fish boiled and bruised fine, and mix it well with the butter, and two yolks of eggs beat fine. Then strain them through a sieve, and put them into the saucepan, with a few shrimps or pickled cockles, two spoonfuls of red wine, and the juice of a lemon ; serve up.