. Cassell's dictionary of cookery : containing about nine thousand recipes . placed before a clearfire, or on a gridiron over a fire, to rid itot the oily matter. When it has parted withthe fat (it wiU not require to be kept beforethe fire for this purpose more than ten minutes),scrape and wash it in warm water, and then putit into a saucepan with more hot water—aboutone quart—add a bunch of parsley, and a smallquantity of salt, and simmer till done. Servewith a little of the broth in the dish, andminced parsley as well. It should be simmeredfor twenty minutes. Probable cost, 6d. to pou
. Cassell's dictionary of cookery : containing about nine thousand recipes . placed before a clearfire, or on a gridiron over a fire, to rid itot the oily matter. When it has parted withthe fat (it wiU not require to be kept beforethe fire for this purpose more than ten minutes),scrape and wash it in warm water, and then putit into a saucepan with more hot water—aboutone quart—add a bunch of parsley, and a smallquantity of salt, and simmer till done. Servewith a little of the broth in the dish, andminced parsley as well. It should be simmeredfor twenty minutes. Probable cost, 6d. to pound. Eels, Broiled.—Clean and skin two eels;if large ones, cut them into pieces of three or fourinches; if small, they should be curled round,but first sprinkled with a mixture of chojipedparsley, pepper, salt, and a little powdered sage,then rubbed or dipped in yolk of egg, andstrewn with bread-crumbs. Serve with sauceas for boiled eels, or anchovy sauce, if , twenty minutes. Probable cost, from6d. to Is. per pound. Sufficient for four orfive COLLARED EELS. Eels, Collared.—Take a large eel, cut oflEthe head and tail, and remove the skin andbackbone without tearing the flesh. Spreadit out flat on a board, and cover it with a season-ing composed of the following ingredients:—A small bunch of herbs, two leaves of sage minced very fine, two cloves, two blades ofmac«, and a little allspice and whole pepperwell pounded, with salt to taste. EoU up theeel, beginning with the broad end, and bind ittightly with a tape. Boil down the backbone,head, and tail with pepper, salt, mace, andvinegar. Put the eel to this liquor, and stewabout three-quarters of an hour, and whentender set it aside. Boil up the liquor withmore vinegar and spice, if required, and whencool add it to the fish. Probable cost, 6d. toIs. per pound. Eels (en Matelote).—Cut up some verysmall onions—-five or six of them—and brownthem with a little butter and flour in a stew-pan. When
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1892
