APPENDIX. — C. 341 



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

 butter melts, then add four tablespoonsful of capers, and pour over. 

 This sauce must be rather thick. 



Carp fried. 



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

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

 the back-bone in three places, but allow the roe 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 COOK EELS. 



Eels fried. 



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

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

 napkin, garnish with parsley, and serve shrimp-sauce in a boat. 



Eels a la Tartare. 



Cut the Eels and fry as above, have ready some Tartare sauce upon 

 a cold dish, lay the Eels upon it, and serve immediately ; should the 

 Eels be large, they must be three-parts stewed before they are fried ; 

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



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 have 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 tablespoonful 

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

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



