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Classic
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Spitchcock eels............ 17
Fried eels................. 17
Boiled eels................ 17
Eel-broth, very nourishing for the sick, how to make...................... 17
Collared eel............... 17
To stew lamprey as at Worcester, (and eels, soles, and carp, in the same
way)................. 17
Flounders.................. 18
To fry flounders........... 18
Water-souchy............... 18
Herrings and sprats........ 18
To smoke herrings.......... 18
Fried herrings............. 18
Broiled herrings........... 19
Potted herrings............ 19
To dress red-herrings...... 19
Baked herrings or sprats... 19
To broil sprats............ 19
Lobsters, Prawns, and Shrimps................... 19
To pot lobsters, 19. Another way, as at Wood's hotel, (and mackerel, herrings,
and trout, in the same manner).......... 19
Stewed lobster, a very high relish............... 20
Buttered lobsers........... 20
To roast lobsters.......... 20
Currie of lobsters or prawns.................... 20
Prawns and cray-fish in jelly, a beautiful dish... 21
To butter prawns or shrimps................... 21
To pot shrimps............. 21
Crabs...................... 21
Hot crab................... 21
Dressed crab, cold......... 21
Oysters.................... 21
To feed oysters............ 21
To stew oysters............ 22
Boiled oysters............. 22
To scallop oysters......... 22
Fried oysters, to garnish boiled fish............... 22
Oyster-sauce; see SAUCES. Oyster-loaves.............. 22
Oyster-patties; see PATTIES. To pickle oysters, 22
Another way............... 23
PART II.
MEATS.
To choose meats....... 23to 25
Observations on purchasing, keeping, and dressing meat.................25 to
29
To keep meat hot........... 29
Venison.
To keep venison............ 29
To dress venison........... 29
Haunch, neck, and shoulder of venison................ 30
To stew a shoulder of venison................... 30
Breast of venison.......... 30
Hashed venison............. 30
Beef.
To keep beef............... 31
To salt beef or pork for eating immediately........ 31
To salt beef red........... 32
The Dutch way to salt beef...................... 32
Beef -la-mode...... 32
A fricandeau of beef....... 33
To stew a rump of beef, 33. Another way............... 34
To stew brisket of beef.... 35
To press beef.............. 35
To make hunter's beef...... 35
An excellent mode of dressing beef............. 36
To collar beef............. 36
Beef-steaks................ 36
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