342 APPENDIX. C. 



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 tablespoonsful of white wine, and eight ditto 

 of brown sauce, let it boil 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. 



Broiled Shad. 



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

 quickly over a charcoal fire ; broil the roe separately in the same 

 manner ; serve on a hot dish, garnished with the roa and fried parsley. 

 Eat with drawn butter, anchovy, or shrimp sauce. 



To Boil Shad. 



Scale, open, clean, and wash your fish ; boil him quickly, wrapped 

 in a napkin, in boiling water ; serve upon a napkin, garnished with 

 fried parsley ; eat with caper sauce. 



Sea-shore receipt for Boasted Shad. 



Split your fish down the back after he is cleaned and washed, nail 

 the halves on shingles or short board ; stick them erect in the sand 

 round a large fire ; as soon as they are well-browned, serve on what- 

 ever you have got ; eat with cold butter, black pepper, salt, and a 

 good appetite. 



This is a delicious way of cooking this fine fish. 



HOW TO COOK TAUTOG. 



Clean, score, and broil your Black-Fish quickly ; lay it in a stew- 



