348 PISHES AND FISHING. 



way ; but be very particular to eradicate from the 

 inside of the former fish every particle of the roe, or 

 it will produce alarming illness. I never have the 

 roe of pike cooked. 



To Collar large Eels. Skin and bone two large 

 ones, put inside of them powdered mace, grated nut 

 meg, eschalots chopped fine, parsley, thyme, sweet 

 marjoram, salt, and pepper, roll all up together so as 

 to make a round ball, flat at the ends or collars, sew 

 each eel in a separate cloth, put them into a stew- 

 pan with a pint of veal stock, half a pint of white 

 wine, and quarter of a pint of vinegar ; let them sim 

 mer three-quarters of an hour, place them in a dish 

 till perfectly cold. Next take the liquor they were 

 simmered in, strain it through a fine cloth, put by till 

 cold, then take off all the fat, simmer it with the 

 whites of two eggs to clarify it, strain again, and 

 boil until it is a thick jelly ; remove the cloth from 

 the eels, place them in a deep dish, and when the 

 jelly is nearly cold pour it over them. 

 f< All eels are more wholesome, if skinned before being 

 cooked. 



The three methods of cooking pike were commu 

 nicated to me when I resided in France, by a French 

 lady, who had cod and other fish cooked in the same 

 way, as the first and third, and mackerel the same as 

 the second. 



