The century cook book

Eel with Tartare Sauce. Take 2 lbs. of eels, i carrot, I onion, a little flour, i glass of sherry; salt, pepper and nutmeg to taste; breadcrumbs, i ^%Z'> 2 tablespoonfuls of vinegar. Rub the butter on the bottom of the stewpan ; cut up the carrot and onion, and stir them over the fire for five minutes; dredge in a little flour, add the wine and seasoning, and boil for half an hour. Skin and wash the eels, cut them into pieces, put them to the other ingredients, and simmer till tender. When they are done take them out, let them get cold, cover them with egg and bread crumbs, and fry them a nice brown. Put them on a dish, pour sauce piquante over, and serve them hot. Fillets of Mackerel. Procure 2 large mackerel, i oz. The Mackerel. of French white sauce, salt, cayenne and lemon juice to taste. Clean the fish, and fillet it; scald the herbs, chop them fine, and put them with the butter and stock ■ into a stewpan. Lay in the mackerel, and simmer very gently for 10 minutes; take them out, and put them on a hot dish. Dredge in a little flour, add the other ingredients, give one boil, and pour it over the mackerel. Salmon with Caper Sauce. Take 2 slices of salmon, ^ lb. butter, 3^ teaspoonful of chopped parsley, i shalot, salt, pepper, and grated nutmeg to taste. Lay the salmon in a baking dish, place pieces of butter over it, and add the Shell Fish and Hozv to Prepare It other ingredients, rubbing a little of the seasoning into the fish; baste it frequently ; when done take it out and drain for a m-inute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in a similar way, and with tomato sauce, is very delicious. Stewed Trout. You need 2 good-sized trout, Yt, onion, cut in thin slices; a little parsley, 2 cloves, 1 blade of mace, 2 bay leaves, a little thyme, salt and pepper to taste, i pint of stock, i glass of claret or port wine, i oz. each of butter and flour. Wash the fiish very clean, and wipe it quite dry. Lay it in a stewpan, with all the ingredients but the butter and flour, and simmer gently for half an hour, or rather more, should the fish be not Take it out, strain the gravy, thicken; pour it The Bay. quite done. over the trout and serve. SHELL. FISH AND HOW TO PREPARE IT Oysters on the Half Shell. Oysters to be eaten on the half shell should not be opened until just before serving. If possible get a market man to open your oysters for you or at least show you how it is done. About six are allowed for each peison. Put the oysters on the half shell on a dinner plate, put a slice of lemon in the center and serve. Oysters on the Half Shell, No. 2. Place half a dozen oysters on the half shell on a dinner plate, and an empty shell in the middle to contain the vinegar, etc. If it is not The Oyster. Shell Fish and How to Prepare It 23 convenient to obtain shell oysters, very nice ones can h'i obtained in bulk; these are served on small plates with a slice of lemon or on regular oyster plates, which have cavities for half a dozen oysters, also extra ones for the seasoning. Put both oysters and plates on the ice for an hour or two before serving.