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Classic
Cook Books
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page 72
and fry them nicely; dish up the herrings, and garnish them with the roes and
onions; send them up as hot as you can, with butter and mustard in a cup.
To fry Eels.
After having cleaned and skinned your eels, split them, and cut them in pieces;
let them lay for two or three hours in a pickle made in vinegar, salt, pepper,
bay leaves, sliced onion, and juice of lemon; then dredge them well with flour,
and fry them in clarified butter; serve them dry with fried parsley and lemon
for garnish. Send plain butter, and anchovy sauce in several cups.--See sauce,
No. 34, or 35.
To fry Lampries.
Bleed them and save the blood, then wash them in hot water to take off the
slime, cut them in pieces, and let them be fried in butter, not quite enough,
drain out all the fat, then put in a little white wine, and shake your pan;
season them with whole pepper, nutmeg, salt, sweet herbs, and a bay leaf, a good
piece of butter rolled in flour, and the blood that was saved; cover them close,
and shake the pan often. When you think they are enough, take them up, and give
the sauce a quick boil, squeeze in a little lemon, and pour the sauce over the
fish.--Send it to table garnished with lemon.
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Classic
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