Cookery for every household

Wash and if possible skin the eels (see above), and cut them in pieces 2 or 3 inches long. If the pieces are thick, split them and remove the bones. Then sprinkle them with salt and a little lemon juice, and let them remain at least half an horn. Next wipe the fish dry with a clean cloth, and dip each piece in flour, coating them very lightly. Egg and bread-crumb the fish (see p. 249), and fry in deep fat to a nice brown colour. Drain on kitchen paper, and serve on a hot dish with a dish paper under them. Garnish with parsley and cut lemon. Tartare, caper, or some other piquante sauce should be served separately. 276. Stewed Eels (Anguilles au Jus) 2 lbs. eels. 1 pt. white or fish stock. A bunch of herbs. 1 onion. 2 or 3 cloves. 1 oz. butter. 1 oz. flour. 2 table-sps. cream. Salt, pepper. 1 tea-sp. chopped parsley. Wash the eels well, skin them and cut them into pieces about 2 inches long. Let them lie in strong salt and water for 1 hour or more. Meanwhile put the heads, tails, and any trimmings from the eels into a saucepan with the stock, the bunch of herbs and onion stuck with cloves. Simmer about 1 hour, then strain and use this stock for making the sauce. Melt the butter in a saucepan and let it brown slightly, then add the flour, and mix together until quite smooth. Pour in the strained stock, add the ketchup, and stir until boiling. Lift the pieces of eel out of the salted water, rinse them in fresh cold water, and put them into the saucepan with the sauce. Stew gently about 1 hour or until the eels are cooked, add the cream just before serving, and season to taste. Lift the pieces of eel on to a hot dish, strain the sauce over, sprinkle with chopped parsley, and garnish with sippets of toast. Note. — A glass of port or claret may be added to the sauce if liked. Time to cook, about 2 hours. Sufficient for 4 or 5 persons. 277. Eels In Jelly, 1 (Anguilles au GeleS) 2 lbs. eels, 1½ pts. white jelly stock. 4 pt. wine vinegar. 2 or 3 cloves. 12 peppercorns. 1 onion. 1 or 2 sprigs of parsley. Juice of 1 lemon. 2 whites and shells of eggs. Salt. Cleanse and skin the fish, cutting off the heads and tails. Cut them in pieces 2 or 3 inches in length, sprinkle these with salt, and let them remain in a cool place at least 1 hour. Then scald the fish in boiling water a few minutes, drain, and rinse with cold water. Now put some good jelly stock into a saucepan with the spices, parsley, vinegar, and onion, cut in pieces, bring these to the boil, and lay in the fish. Put the lid on the pan, and allow all to simmer slowly until the fish is tender from 15 to 20 minutes. Then place the pieces of eel in a deep dish, large enough to hold the stock as well, and pack them in neatly. Allow the stock to cool, add to it the lemon juice, the egg shells, washed and crushed, the whites slightly beaten. Whisk over the fire until boiling, then draw the saucepan to one side and let it stand a few minutes. Strain the contents through a hair sieve or jelly cloth, pour over the fish, and stand until cold. Mayonnaise or tartare sauce may be served separately. 278. Eels in Jelly, 2 1J to 2 lbs. eels. Water. A little vinegar. Parsley. Seasoning. 1 small onion. 1 bay-leaf. 2 or 3 hard-boiled eggs. 2 or 3 anchovies. Salad. Gelatine.