The Pytchley book of refined cookery and bills of fare

Skin, clean, and wash two eels of one pound each, dry thoroughly in a cloth, cut them in pieces two inches in length, flour them, and put them in a stewpan with a gill of cider or hock, half a pint of port wine, one onion, a little horseradish, half a dozen button mushrooms, a dessert- spoonful of Anchovy Sauce, and one bay leaf. Let them simmer for thirty minutes, take out the fish, onion, and horseradish, and add to the liquor a gill of good Brown Sauce (No. 22), a squeeze of lemon, a pinch of Searcy Salt, thicken with a dessert-spoonful of corn flour well mixed, boil up, and put the eels into the sauce, and put the stewpan .on the side of the fire until served. FISH. 143 GRA YLING. No. 122. Scale, clean, dry, egg and crumb and fry as many grayling as there are diners, and serve hot, with Downton Sauce (No. 32) in a boat. If over one pound in weight, boil in their scales and serve with same sauce. They will take about five minutes to fry and ten to fifteen to boil, according to size. HADDOCK AND EGG SAUCE. No. 123. Scale, wash, take out the eyes, cut off the fins and tail of a haddock about three pounds in weight, boil (as directed in general directions for boiling) from ten to fifteen minutes, drain, serve on a napkin, with half a pint of Egg Sauce (No. 33) in a boat. FRIED HADDOCK. No. 124. Put as many haddocks as are required in a saute pan with some butter, and let them simmer until cooked ; put them in an entree dish, and pour some of the butter over them, and serve very hot. FRESH HERRINGS. No. 125. Scale, wash, take out the gills and eyes of six herrings, wash again and dry and put in a dry cloth ; when quite dry score across the back, shake some flour over them, and put them in a reversible gridiron, and broil for about ten minutes, and serve with about half a pint of Mustard Sauce (No. 52). BLOATERS. No. 126. Scale, split, and remove the bone from as many bloaters as are required, broil before the fire in a Dutch oven for eight minutes. Serve in an entree dish, and put a bit of butter on and a square of buttered toast under each. 144 THE PYTCHLEY COOKERY BOOK. LOBSTER AU GRATIN. No. 127. Split and take all the meat from a fair-sized lobster, cut the meat into pieces the size of dice, mix all the coral, cream, and inside with half a pint of Downton Sauce (No. 32), adding a little cayenne pepper to it. Put this in a saucepan with the meat, make hot, and fill the body shells of three small lobsters cut in half, which should be kept for this purpose, rasp a few bread- crumbs over each shell, put a little butter on each to pre- vent the crumbs burning, and put them in a Dutch oven before the fire for five minutes, and serve. LOBSTER LN ASPLC. No. 128.