Modern cookery for private families

cayenne to season them, and stew them very softly indeed from fifteen to twenty minutes, or longer should they require it. When they are nearly done, strew over them a teaspoonful of minced parsley, thicken the sauce with a teaspoonful of flour mixed with a slice of butter, and add a quarter of a pint or more of clotted cream. Give the whole a boil, lift the fish into a hot dish, and stir briskly the juice of half a lemon into the sauce; pour it upon the eels, and serve them immediately: Very sweet thick cream is, we think, preferable to clotted cream for this dish. The sauce should be of a good consistence, and a dessertspoonful of flour will be needed for a large dish of the stew, and from one and a half to two ounces of butter. The size of the fish must determine the precise quantity of liquid and of seasoning which they will require. RED HERRINGS, À LA DAUPHIN. Take off the heads, open the backs of the fish, and remove the backbones: soak the herrings, should they be very dry, for two or three hours in warm milk and water, drain and wipe them. Dissolve a slice of fresh butter, and mix it with the beaten yolks of a couple of eggs and some savoury herbs minced small: dip the fish into these, and spread them thickly with fine bread-crumbs; broil them of a light brown, over a moderate fire, and serve them on hot buttered toasts, sprinkled with a little cayenne. RED HERRINGS, COMMON ENGLISH MODE. This fish is rendered infinitely more delicate by pouring boiling water on it before it is dressed, and leaving it to soak for half an hour, or more, should it be highly dried. The fresh Yarmouth bloaters do not require this. Cut off the heads and tails, open the herrings at the back, and warm them through before the fire, or upon the gridiron. They may be rubbed with a bit of cold butter, and seasoned with a slight sprinkling of pepper or cayenne, when these