I>I|{K<TIhNS FDIf COoKINf;. H--, 



STEWF.I> r.\n\- \ I. A MAlt<^i ISK. 



I'ouk tbe tish ah above, ntul wIumi iloiif, dross it on a dinli witliout n 

 napkin, and have ready the folluwinij sauce : Put twenty tahlcspoonfuls 

 of white sauee in a stow-pan, reduce it over a fire until rather thick, 

 then a«Kl a gill of whipt cream, two tablespoonfuls of capers, and two of 

 chopped gherkins; jiour over the tl.sh, then sprinkle two tablespoonfuU 

 of chopped beet-root over it. and serve. 



lAUr WITH •ArEK SAITK. 



Cook the fish os above, and dross it without a napkin ; then put twenty- 

 five tablespoonfuls of melted l>utter into a stew-pan, and when nearly 

 boiling add a quarter of a pound of fresh butter ; stir it till the butter 

 molts, then add four tablespoonfuls «>f oaporp, ami pour ovit. This sauce 

 must be rather thick. 



Open the fish down the back with a sharp knife from the head to the 

 tail, cutting otf half the head, so that the fish is quite flat ; break the 

 back-bone in three places, but allow the roc to remain ; then dip the 

 fish in flour, and fry it in hot lard ; dress it on a napkin, garnish with 

 parsley, and serve plain melted butter, well seasoned, in a boat. 



HOW To t(M)K KFJ.S. 



r.r.tji Kill En. 



Cut the Eels in pieces about three inches long, dip them in flour, 

 egg and bread-crumb, and fry them in very hot lurd. dress them on a 

 napkin, garnish with parsh v. anil h4tvi' shrimp sauce in a boat. 



» I l.H A I \ T MIT Mir. 



t.'ut the Kcls and fry as above, have ready some Tarturc sauce upun 

 A cold dish, lay tbo EvU upon it and Acnro imnicdiatclj ; should the 

 EcU be large, thej must bo throc-{>Art« stewed l»eforc they are fried ; 

 dry them npon a cloth previous to bread-crumbing them. 



