Cookery for every household

A middle cut from the conger eel is the best for stuffing. Wash and dry it well, then lay it in a dish with the vinegar, chopped onion, pepper and salt, and let it stand about one hour, turning the fish occasionally. Prepare a stuffing according to Recipe 1266, and add to it 2 or 3 anchovies, washed, boned, and cut in small pieces. Put this stuffing into the fish close to the bone, and bind it round with tape. Lay the fish on a well-greased baking tin, dredge it with flour, and place the remainder of the butter or dripping in small pieces on the top. Bake in a moderate oven, basting the fish occasionally. When ready, the flesh should leave the bone easily. Serve the fish on a hot dish, and remove the tape. Have ready about \ pint anchovy sauce (see Recipe 675), make it thoroughly hot and strain round. Garnish with parsley and cut lemon. Time to cook, 1 to li hours. Sufficient for 6 or 7 persons. 200. Stewed Conger Eel (Ragout de Congre) 2 lbs. conger eel. 1 pt. stock. 1 or 2 table-sps. sherry. 1 oz. flour. 1 oz. butter. Seasoning. 2 hard-boiled eggs. Cut the eel in slices, season it with pepper, salt, and a little lemon juice or vinegar, and let it lie for a short time. Put about 1 pint of well-flavoured stock into a saucepan and bring it to the boil. There should be sufficient stock to cover the fish, and if it is wanting in flavour a little sliced vegetable. and a small bunch of herbs should be added. When boiling lay in the fish, cover, and simmer very slowly until tender. Then lift out the fish, arrange the slices neatly on a hot dish, and keep them warm. In a small saucepan melt the butter and let it brown slightly, stir in the flour and cook it a minute or two, then draw the pan to one side and strain in the stock from the other saucepan. Stir until boiling, add the sherry and other seasoning to taste, skim well and strain over fish. Decorate with the hard-boiled eggs cut in small sections, or, if preferred, with small forcemeat balls. Time to cook, \ hour. Sufficient for 3 or 4 persons. Flounder (Carrelet) The flounder is a flat fish resembling the plaice, but inferior in quality. In some parts of the country it goes under the name of fluke. It is brownish in colour, mottled with a darker brown, Flounder but its appearance varies somewhat according to the nature of the ground from which it is taken. It is light and easily digested, but must be eaten very fresh, the day it is caught if possible. Flounder may be cooked according to any of the recipes given for cooking plaice or sole. Gurnet or Gurnard (Grondin) This is an excellent little fish and generally moderate in price. It is not attractive looking, a s it has a large head in proportion to the size of the body, but the flesh is white and firm and very pleasant in flavour. It is inclined to be dry, so a fair amount of fat must be used in its preparation. There are different kinds of gurnet, but the red is generally considered the best. Gurnet Besides the recipes given below, it may be cooked according to any of the methods recommended for haddock. 201. Gurnets with Potatoes 3 or 4 small gurnets. 3 or 4 potatoes. A few slices bacon fat. Pepper. Salt. A little flour. Lemon juice.' 1 dessert-sp. chopped parsley.