A handbook of fish cookery

Make potage from lobster or crayfish in exactly the same manner. The result will be almost as satisfactory. Crayfish. — Crayfish resemble lobsters in flavour, but they are smaller, and the flesh is more delicate. Those which are red under the claws are the best. Wash them well, and boil in salt water for ten minutes, after which they will become a bright red. Drain well, then pile in pyramid form, and garnish with parsley. A pretty dish may be made from them by preparing a clear savoury jelly, and arranging the crayfish in a fancy mould — minus the tails — filling in all spaces with the jelly. Crayfish, as a Breakfast Relish. — Remove the tails from a pint of crayfish, put the bodies to simmer gently in a saucepan with an ounce of butter, a teacupful of water, a spoonful of vinegar, grate of nutmeg, and a little salt and pepper. Simmer for ten minutes, thicken with flour, and pour over a slice of toast. Crayfish may also be potted like shrimps. Dabs. — These insignificant little fish are caught in the mouths of rivers near the sea. They are nice if fried, but more tasty if wrapped in buttered paper and baked for fifteen minutes. Send to table with sliced lemon. Dace. — This fish scarcely repays the trouble of cooking, and is usually only enjoyed by the angler who has caught it. It may be either fried or boiled. A little sharp sauce with lemon juice and mustard are almost necessary accompaniments. Dory. — Although by no means a handsome fish, yet the dory has a flavour which makes it excellent eating. It is best boiled, or rather simmered, after it has boiled once, twenty minutes for a fair-sized fish. Serve on a napkin, garnished with parsley. Anchovy, shrimp, or caper sauce, are all suitable for serving with boiled dory. Eels, en Matelote. — Skin and clean about two pounds of eels, divide into pieces of two inches long, let them lie in salt water while some onions are being fried in butter. When the onions have browned, stir in flour to absorb all the butter, then a cupful of stock and the same of red wine, a few mushrooms, pepper and salt, and a pinch of herbs. Stew the eels in this gravy until thoroughly tender, about forty minutes. Serve altogether. Eels, Boiled, for Invalids. — When the skin has been drawn off the eel, and it has lain in salt water to cleanse it, it should be placed before a clear fire for ten minutes to draw out the oil. Wash again in warm water, and set to boil in a saucepan with a bunch of parsley and spoonful of salt. When tender take it out, divide into lengths, thicken a small quantity of the broth, add cream and chopped parsley, and pour over the eel. Findon, or " Finnan," Haddocks. — The Findon haddock, so highly esteemed for its delicate flavour, may be distinguished by its odour and creamy yellow colour. The skin should be stripped off, and the fish broiled quickly over a clear fire. Rub butter over it before bringing to table. Flounders. — Flounders may be boiled, baked, fried, or stewed. As they are apt to have a slight muddy flavour, they should lie in salt water for a while. Perhaps the nicest way of cooking them is to dip them into beaten egg, cover with raspings, and boil them in fat.