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 y 

 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 bone and pieces of flesh adhering may assist in mak- 

 ing the stock for stewing eels. 



