180 The Art of Cookery , 
an egg, roll it up again, and fill the three pieces of belly with it. 
Cut the (kin of the eel, wrap the pieces in, and few up the fkim 
Broil them well, have buttfer and an anchovy for fauce, with the 
juice of lemon. 
To farce eels with white fauce . 
SKIN and clean your eel well, pick off all the flefli clean 
from the bone, which you mult leave whole to the head. Take 
the flefii, cut it fmall and beat it in a mortar; then take half the 
quantity of crumbs of bread, beat it with the fifii, feafon it with 
nutmeg and beaten pepper, an anchovy, a good deal of parfley 
chopped fine, a few truffles boiled tender in a very little water, 
chop them fine, put them into the mortar with the liquor and 
a few mufiirooms : beat it well together, mix in a little cream, 
then take it out and mix it well together in your hand, lay it 
round the bone in the fhape of the eel, lay it on a buttered pan, 
drudge it well with fine crumbs of breads and bake it. When 
it is done, lay it carefully in your difli, have ready half a pint of 
cream, a quarter of a pound of frefii butter, ftir it one way till 
it is thick, pour it over your eels, and garnifh with lemon. 
To drefs eels with brown fauce . 
SKIN and clean a large eel very well, cut it in pieces, put it 
into a fauccpan or ftewpan, put to it a quarter of a pint of wa¬ 
ter, a bundle of fweet-herbs, an onion, fome whole pepper, a 
blade of mace and a little fait. Cover it clofe, and when it be¬ 
gins to fimmer, put in a gill of red wine, a fpoonful of mufli- 
room-pickle, a piece of butter as big as a walnut rolled in flour: 
cover it clofe, and let it flew till it is enough, which you will 
know by the eel being very tender. Take up your eel, lay it 
in a difh, ftrain your fauce, give it a boil quick, and pour it over 
your fifii. You muft make fauce according to the largenefs of 
your eel, more or lefs* Garniili with lemon. 
To roafi a piece of frefh fturgeon . 
GET a piece of frefli fturgeon of about eight or ten pounds, 
let it lay in water and fait fix or eight hours, with its feales 
on-; then fatten it on the fpit, and bafte it well with butter for 
a quarter of an hour, then with a little flour, then grate a nut¬ 
meg all over it, a little mace and pepper beaten fine, and fait 
thrown over it, and a few fweet-herbs dried and powdered fine, 
and then crumbs of bread jtheu keep balling a little, and drudging 
with 
