370 BIRDS, BEASTS, AND FISHES 



on the Broads I have cooked them in a bouillabaisse, with 

 vegetables ; fried them (skins on) ; stewed them ; and cooked 

 them a la matelote. The bouillabaisse is the best way, I 

 think, and so prepared they are a delicate dish, fit for any 

 good sportsman. 



AN EEL-CABIN ON GREAT HOVETON BROAD. 



