The Cook Book, by "Oscar" of the Waldorf

Wash eighteen to twenty tongues, dip in cold milk, and roll one by one in flour. Put one teacupful of clarified butter in a fryingpan, lay in the tongues, keeping them separate and cook for three minutes; then turn on the other side and cook for three minutes longer. Serve with one gill of tomato sauce in a sauceboat. Cod Tongues, Poulette Style. Put eighteen tongues, blanched, in a saucepan, add a pint of Dutch sauce, half a gill of the stock in which they were blanched, and one teaspoonful of chopped parsley, and beat for five minutes without boiling. Put in a deep dish, sprinkle with pars- . ley and serve. Cod's Tongues with Black Butter Sauce. Blanch eighteen cod's tongues, and put in a saucepan with half a gill of the liquor that they were blanched in, heat, but do not boil. Drain, dress on a hot dish and pour over one pint of black butter sauce. Braised Eel, Royal Style. After skinning and cleaning, cut an eel into two-inch pieces, sprinkle with salt and let them remain for an hour or so. Plunge into a bowl of cold water for ten minutes, dry them, put in a well-buttered saucepan and season with grated nutmeg, salt and pepper, and over them place slices of lemons and shallots, also a little scraped parsley root and a few whole white peppers. Set the saucepan over a slow fire with hot ashes on the lid and braise until the fish is done. Place the pieces of eel on a dish; add to the saucepan one breakfast cupful of stock and boil for a few minutes and thicken with a white roux; let this reduce slightly; remove the pan from the fire, add a liaison of the yolks of three eggs, boil up once more, strain into a saucepan containing double its quantity of German sauce, boil up again, pour around the eel, and serve. Brochettes of Eels. Cut two or three eels in slices about one inch in thickness, after skinning and cleaning; lay them in a dish, dust over with salt, pepper and a little finely chopped parsley and sweet herbs and let them stand for two or three hours. Have in readiness some truffles parboiled in white wine and cut into slices; put the pieces of eels on attelettes or skewers with pieces of truffle between; brush the whole over with yolk of egg, dip into sifted breadcrumbs, put them into a fryingpan of boiling fat and fry for about twenty minutes. When done put them on a dish without removing the skewers and serve. Broiled Eels. Skin and clean a good-sized eel; remove the backbone and cut the eel into four or five pieces. Dip each piece first into egg and then into breadcrumbs mixed with grated rind of lemon, nutmeg, parsley, sweet herbs, pepper and salt. Put the pieces of fish on a greased gridiron with the skin side of the fish downward, over a clear fire, and broil them, turning over when done on one side. Put on a hot dish, garnish with parsley and horseradish set alternately, and serve with tartar or anchovy sauce in a sauceboat. Fricassee of Eel. Skin and clean some eels and cut off their heads ; chop them up into small pieces and put into a fryingpan with sufficient white wine and water in equal parts to cover ; season with mace, pepper, nutmeg, cloves, sweet herbs, allspice and salt according to taste. Set the pan over a good fire and boil until the eels are quite tender, then put them on a dish. Pound in a mortar two anchovies and add them to the liquor with a little butter and yolks of eggs to thicken. Pour this over the fish, and serve. Fried Eels. Cut a large eel into thick slices, after skinning and cleaning; put the pieces into a basin with vinegar, the peel from two or three lemons, and a little each of salt and pepper, and let them soak for a day or so ; take them out, drain, dip into batter, plunge into a fryingpan of boiling fat and fry. When done, drain, place on a napkin on a dish, and serve with a sauceboatful of reduced stock mixed with a little lemon juice and a pounded, boned anchovy. Matelote of Eels.