446 APPENDIX. 



SPITCHCOCKED EELS. 



Take the bones out of the Eels by opening them from head to tail, 

 and cut them in pieces about four inches long, throw them into some 

 flour, then liave ready upon a dish about a couple of handfuls of bread- 

 crumbs, a tablespoonful" of chopped parsley, a little dried thyme, and a 

 little cayenne pepper, then egg each piece of Eel and bread-crumb them 

 with it, fry them in very hot lard, dish them on a napkin, and serve 

 shrimp sauce in a boat. 



STEWED EELS. 



Cut the Eels in pieces as before, and tie each piece round with pack- 

 thread, then put them into a stew-pan with an onion, a tablespoonfirf 

 of white wine, three cloves, three whole allspice, a bunch of parsley, 

 thyme, and bay-leaf, and a little white broth, sufficient to cover them ; 

 place them over a moderate fire, and let them stew gently for half an 

 hour or more, if required (according to the size of the Eel), take them 

 out, drain them on a napkin, dish them without a napkin, and have 

 ready the following sauce : Put a teaspoonful of chopped onions into a 

 stew-pan with four tablespoonfuls of white wine, and eight ditto of brown 

 sauce, let boil it gently for a quarter of an hour, keeping it stirred, then 

 add a teaspoonful of essence of anchovies and a little sugar, and pour 

 over your Eels. 



EELS EN MATELOTE. 



Stew the Eels as above, dress them without a napkin, and pour a 

 sauce matelote over them. They may also be served with a sauce a la 

 Beyrout. 



HOW TO COOK SHAD. 



BrvOILET) SHAD. 



Scale, clean, cut oif the head and fins, split down the back, broil 

 quickly over a charcoal fire ; boil the roe separately in the same manner ; 

 serve on a hot dish, garnished with the roe and dried parsley. Eat with 

 drawn butter, anchovj', or shrimp sauce. 



