A year's cookery

For the Day.— Two pounds of Silver Eels ; two moderate-sized Ostend Rabbits, The eels should, when bought, be actually living and moving briskly about. Sharp-nosed eels are the best, and they are finest when rather more than a half-crown piece in circumference, with white bellies, and backs of a bright coppery hue. Yellow eels have a muddy taste. If the fishmonger is to skin the eels, ask him before doing so to pierce the spinal marrow just behind the head with a skewer. This will at once kill the creatures, and prevent the needless barbarity of skinning them alive. Rabbits should be freshly killed and young. If fresh, they will be stiff, with the flesh white and dry; if stale, the flesh will be slimy, and of a bluish tinge. Young rabbits have the claws smooth and sharp, the wool smooth, and the ears tender and easily torn. If the wool is rough, the claws blunt and rugged, and the ears tough, the creature is old. Apples, Potatoes, Onions, or Greens ; a pennyworth of German Yeast. For To-morrow.— A small Codfish, or the tail end of a large fish (see January 1st and 6th); four plump young Pigeons; three pounds of tender Rump Steak (January 1st) ; a bunch of Rhubarb. The butcher should be asked to cut off steaks until only three pounds are left, and then to take the meat off the bone in one piece, and send this for the purpose required. An addi¬ tional pound and a half of rump or buttock steak will be needed for the pigeon pie. A quarter of a pound of beef Kidney Suet ; one-pennyworth of Parsley. Herbs, &c., for forcemeat, should be in the house, as well as sponge biscuits and ratafias for cabinet pudding. The pigeons, if they are tame, should be freshly killed, and the dark coloured birds are believed to have the highest flavour. Wood pigeons are in season, however, in December and January. If they are chosen, they will be better for having been hung a few days. Potatoes, Greens, ingredients for a salad. Breakfast. — Pilchards (Marketing, January 23rd) ; Collared Tongue; Milk Toast (June 17th). Luncheon. — Scotch Broth ; Beef, left yesterday Dinner. — Stewed Eels. — If the cook has to kill and skin the eels, she should first drive the skewer into the spinal marrow just behind the head, in order to kill it. She should remember not to cut off the creature’s head in order to kill it, or it will continue to wriggle as though alive. The fish should be skinned immediately. To do this, cut through the skin round the neck, and turn it down about an inch ; then passing a skewer through the head, by which it can be firmly held, take hold of the skin with a rough cloth, and draw it gently off. It will come away with ease and without injuring the flesh. After this, gut the eel without breaking the gall, cut off the bristles which run up the back, divide into pieces about two inches in length, and lay these in strong salt and water for one hour. This will entirely stop the quivering of the flesh, supposing this still continues, in fact or in imagination. Dry the pieces well, roll them in flour seasoned with pepper and salt, and fry them in a little good dripping till they are lightly browned. Let them drain till cold ; this will deprive them of the oily taste which often proves so objectionable.