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Classic
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page 68
and scraped horse-radish, and send them to the table.
TO BOIL EELS.
CLEAN the eels, and cut off their heads, dry them, and turn them round on your
fish plate, boil them in salt and water, and make parsley sauce for them.
TO PITCHCOCK EELS.
SKIN and wash your eels, then dry them with a cloth, sprinkle them with pepper,
salt, and a little dried sage, turn them backward and forward, and skewer them;
rub a gridiron with beef suet, broil them a nice brown, put them on a dish with
good melted butter, and lay around fried parsley.
TO BROIL EELS.
WHEN you have skinned and cleansed your eels as before, rub them with the yelk
of an egg, strew over them bread crumbs, chopped parsley, sage, pepper, and
salt; baste them well with butter, and set them in a dripping pan; serve them up
with parsley and butter for sauce.
TO SCOLLOP OYSTERS.
WHEN the oysters are opened, put them in a bowl, and wash them out of their own
liquor; put some in the scollop shells, strew over them a few bread crumbs, and
lay a slice of butter on them, then more oysters, bread crumbs, and a slice of
butter on the top; put them into a Dutch oven to brown, and serve them up in the
shells.
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