FISHES AND FISHING. 351 



strain the liquor, and have ready half a pint of stewed 

 oysters, half a pint of picked shrimps, half a pint of 

 very small white pickled mushrooms, strained from 

 the vinegar ; add these to the wine, &c., in which the 

 fish was boiled ; let them stew a little while, serve 

 the whole quite hot in a proper dish. A little Chili 

 vinegar may be added by those who like it. 



Tench are cooked advantageously by the same 

 process. 



Eels may be stewed in the same way; only that 

 you require less liquid, and the oysters and shrimps 

 may be left out, and two, three, or four anchovies 

 added instead. 



Large eels are excellent prepared as follows : cut 

 in pieces, the bones taken out, take grated bread 

 crumbs, nutmeg in powder, pepper, salt, thyme, 

 parsley, and lemon-peel shred fine, roll in egg beaten 

 up, and then in the bread, &c. ; have a deep pan with 

 the lard, or what is better, clarified beef fat, boiling, 

 as you should for all fish, which is to be thus cooked, 

 and from the great heat, is done very rapidly, of a 

 fine brown colour.* 



Flounders should be killed by dividing the spine, 

 just where the tail begins ; they will bleed consider- 



* The hone and pieces of flesh adhering may assist in mak 

 ing the stock for stewing eels. 



