The official handbook for the National Training School for Cookery

5. We put the lid on the saucepan, and move it to the side of the fire to simmer gently for from twenty minutes to three-quarters of an hour (according to the size of the fish). 6. We must watch it and skim it occasionally. 7. When we find that the skin of the fish is cracking, we shall know that it is sufficiently boiled. While the fish is boiling we make Melted Butter sauce (see " Sauces," Lesson No. 7). 240 National Training School for Cookery. 8. For serving, we take the fish carefully out of the saucepan and place it on a hot dish, we pour the sauce into a sauce boat or a basin, or round the fish. Lessons on Cooking Fish. — Stewed Eels. 241 Lesson No. 15. STEWED EELS. Average cost of " Jbtezued Eels!' s. d. 1 lb. of eels , i o 1 oz. of flour o o] 1 oz. of butter o i 1 teaspoonful of chopped parsley ) j Cayenne pepper and salt j ° °2 1 A Time reqtiired, abottt half an hour. Now we will show you how to Stew Eels, 1. We must put the eels on a board, cut off their heads, and cut down the front of them, clean them thoroughly inside, and skin them, beginning from the head. 2. We now cut them in pieces, about one inch in length, wash the pieces in cold water, and put them in a stewpan, with half a pint of cold water, put the stewpan on the fire, and when it comes to the boil, skim it well, and move it to the side of the fire, to simmer for ten minutes, 3. We put one ounce cf flour in a basin, and mix it to a smooth paste with about a tablespoonful of water, 4. We take a sprig or two of parsley, wash it, dry it, and chop it up finely on a board, there should be about a teaspoonful. 5. When the eels have simmered, we stir in the flour, and season it with very little cayenne pepper and salt to taste, and let it cook over the fire, for about five minutes ; we must stir it well. N.B. — If liked, about half a teaspoonful of chopped onion might be added. Q 242 National Training School for Cookery. 6. We now add one ounce of butter *, and stir it well, and then add the chopped parsley. 7. For serving, we arrange the eels in a circle on a. hot dish, and pour the sauce round. N.B. — Eels must be very fresh, they should be only just dead, before cooking. If liked, the sauce can be made richer by using stock instead of water, or the eels can be served with the following sauces : Tartare (see f*Fish," Lesson No. 9), Melted Biitter (see "Sauces," Lesson No. 7). Lessons on Cooking Fish. — Kedgeree. 243 Lesson No. 16. KEDGEREE. Average cost of " Kedgeree!' d. £ lb. of boiled fish 5 \ lb. rice of 2 eggs . 2 2 ozs. butter \ Cayenne pepper and salt ) Time required, about half-an-hour. Now we will show you how to make Kedgeree. 1. We take a quarter of a pound of rice, wash it, boil it, and dry it, as directed in Lesson on rice. 2. While the rice is boiling, we take a small saucepan full of hot water, and put it on the fire to boil ; when it boils, we should put two eggs in carefully, and let them boil hard for ten minutes. 3. We take some cold boiled fish, break it in pieces, and carefully remove all the bones.