The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

little dried thyme, and a little cayenne pepper, then egg each piece of eel and bread-crumb them with it, fry them in very hot lard, dish them on a napkin, and serve shrimp-sauce in a boat. No. 377. _Stewed Eels._ Cut the eels in pieces as before, and tie each piece round with packthread, then put them into a stewpan with an onion, a tablespoonful of white wine, three cloves, three whole allspice, a bunch of parsley, thyme, and bay-leaf, and a little white broth, sufficient to cover them; place them over a moderate fire, and let them stew gently for half an hour or more, if required, (according to the size of the eel,) take them out, drain them on a napkin, dish them without a napkin, and have ready the following sauce: put a teaspoonful of chopped onions into a stewpan with four tablespoonfuls of white wine, and eight ditto of brown sauce (No. 1), let it boil gently for a quarter of an hour, keeping it stirred, then add a teaspoonful of essence of anchovies and a little sugar, and pour over your eels. No. 378. _Eels en matelote._ Stew the eels as above, dress them without a napkin, and pour a sauce matelote (No. 62) over them. They may also be served with a sauce à la Beyrout (No. 64). No. 379. _Lampreys._ Are fish not so often used as eels, though they are remarkably good eating; but I think they have got out of repute by being so often served underdone; they may be stewed in the same manner as eels, (only a lamprey requires double the time stewing that an eel of the same size would require), and serve with the same sauces, with matelote sauce especially; if you fry or broil them they must be three parts boiled beforehand; to try when done run a trussing needle into them, if it goes in easy they are done. No. 380. _Crawfish._ These are very favourite little shell-fish, and much used in France, but seldom served as a dish in this country (they are not