Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

while; then turn the whole into a crockery vessel, add a teaspoonful of chopped parsley and onions, a pinch of grated nutmeg, a tablespoonful of sweet-oil, salt, and pepper; set on the fire and simmer two hours; take off, roll the pieces in fine bread-crumbs, place them on a gridiron, and on a good fire, and serve when done with _piquante_ sauce. From the nature of their flesh, eels require to be prepared thus; and, when properly done, make really a very good dish. _Roasted._--Prepare the eels as for broiling, and, instead of placing on the gridiron, envelop them in oiled paper and roast before a sharp fire. Serve with _piquante_, _ravigote_, or Tartar sauce. _Fried._--Prepare as for broiling as far as rolling in bread-crumbs, then dip in beaten-egg, roll in bread-crumbs again, and fry. (_See_ Frying.) Serve with tomato-sauce, or just as it is. _In Maître d'hôtel._--Clean as directed, but boil twenty minutes instead of five. Serve with a _maître d'hôtel_ sauce and steamed potatoes, or with muscle, oyster, shrimp, or Tartar sauce. _In Matelote._--(_See_ Fish in Matelote.) _Stuffed._--Clean as directed; stuff it with currant jelly, bake or roast, and serve with currant jelly. _Flounder_ (wrongly called _sole_; the flounder is as good as the sole--the soles that may be found here are imported from Europe or from Newfoundland), _dab-fish_, and _plaice_, after being baked or boiled, may be served with the following sauces: _Allemande_, _anchovy_, _anchovy-butter_, _Mayonnaise_, _tomato_, and _au gratin_. _Baked._--Clean three pounds of the above fish. Put in a crockery dish four ounces of butter, set it on a good fire, and when melted sprinkle in it a teaspoonful of flour, stirring the while; also, a pinch of grated nutmeg, salt, pepper, a saltspoonful of chopped parsley, two or three mushrooms, also chopped, then the fish; pour on it a glass of white wine, and a liquor-glass of French brandy; cover the dish, take it from the fire, and put it in a moderately heated oven, and serve when done just as it is, and in the crockery dish. _A la Normande_.--Bone and skin the fish