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AMERICAN METHOD OF COOKING EELS. 



much of the surface of the pot as possible ; next a layer of 

 potatoes, then put in two tablespoonfuls of salt and a teaspoon- 

 ful of black pepper, then a layer of fish and potatoes alter- 

 nately until all are used ; then put in a sufficient quantity of 

 water to cover the whole. Put the pot over a good fire and 

 let the chowder boil twenty-five minutes. When this is done, 

 put in a quart of sweet milk and a dozen of hard crackers 

 split. Let the whole boil five minutes longer and your 

 chowder is then ready for the table, and an excellent one it 

 will be. Let these directions be strictly followed, and every 

 man and woman can make their own chowders. Long ex- 

 perience enables me to say this without pretending to be a 

 cook's oracle. A few onions sliced up and added to this 

 chowder much improve it to the taste of those who are fond 

 of that vegetable ; and a few dozen oysters, when they can be 

 had, make it still better. 



AMERICAN METHOD OF COOKING EELS.. 



The eel is a much-abused and despised fish by some, and 

 by others considered a great delicacy, and as sweet as any 

 fish that swims, if cooked after the following method : They 

 should always be parboiled. First cut up your fish and put 

 them into a pan of scalding hot. water and let them remain 

 at least five minutes to take away the rank and disagreeable 

 taste common to the tribe, then pour off the water and let 

 them remain at least twenty minutes. Have your frying-pan 

 ready with a sufficient quantity of boiling hot lard, and hav- 

 ing rolled your fish in flour, cast them in and let them cook 

 until done brown. Prepared by parboiling in the same w_ay 

 they make with a little butter an excellent pie, or a delicious 

 chowder. 



