Lampreys And Eels

Having skinned and gutted your lampreys, season them well with salt, pepper, a little lemon peel shred fine, mace, cloves, and nutmeg. Cut some thin slices of butter into the bottom of your saucepan, and put your fish into the pan, with half a pint of good gravy, a gill of white wine or cyder, the same of claret, a spoonful of essence of anchovy, a bundle of marjorum, winter savory, and thyme, and an onion sliced. Stew them over a slow fire, and keep the lampreys turning till quite tender; then take them out, and thicken the sauce with the yolk of an egg, or a little butter rolled in flour, and having poured it over the fish, send them up to table.

Eels May Be Stewed In The Same Manner. Flounders, Plaice, And Soles

These three different species of fish may be stewed in one and the same manner. Half fry them in butter till of a fine brown; then take them up, put to your butter a quart of water, two anchovies, and an onion sliced, and boil them slowly a quarter of an hour. Put your fish in again, with two anchovies, and stew gently twenty minutes. Take out the fish, put in a spoonful of lemon pickle, and thicken the sauce with utter and flour; having given it a boil, strain it through a tamis over the fish, and serve up with oyster, cockle, or shrimp sauce.

Stewed Cod. Cut some slices of cod, and season with nutmeg, pepper, and salt: put them into a stewpan with a gill of water, and two gills of gravy : cover close, and after stewing a short time, add half a pint of white wine, some lemon juice, a few oysters with their liquor, a piece of butter rolled in flour, and two or three blades of mace: the fish will take a quarter of an hour to stew, when they are to be served up, with the sauce over them.

Stewed Cod's Head And Shoulders, In The Scotch Manner

Boil the fish till nearly enough, take it out; put it in a stewpan with two bottles of strong ale; two ounces of butter; one spoonful of essence of anchovy; one spoonful of lemon pickle; a pint of beef gravy; two onions; a few oysters; white pepper and salt: let it stew till the fish is done ; and strain the sauce over it.

Holibut may be done in the same manner, adding force-meat balls, made of a part of the fish chopped, shred thyme, parsley, and marjorum, a little nutmeg, pepper, and salt, rolled in egg, and fried butter.

To Make Water-Souchee, Of Perch, Plaice, Or Flounders

Wash clean, and cut the fins close off the fish ; take three pints of water, a few of the fish, some clean picked and washed parsley, parsley-roots washed and sliced, and stew till quite tender : pulp them through a sieve: put the liquor and pulp into a stewpan, together with the fish you mean to water-souchee, adding more parsley and parsley-roots as before, a little white pepper and salt: stew till done, and serve up with the liquor, parsley, and roots.

Stewed Oysters

Oysters for stewing, should be of the largest kind: put • the oysters in their own liquor on to blanch, and as soon as they boil, take them up, lay them on a cloth to dry, and strain the liquor through a tamis : melt a bit of butter in a stewpan, and when melted, add a little flour and their liquor: stir till it boil, and add half a glass of white wine, a little beaten mace, white pepper and salt, and half a pint of coulis (see Sauces) : boil for a few minutes; put in the oysters, and simmer for a minute or two: serve with sippets.