The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

be sufficient to destroy the insect, and remove the pain. An earwig may be extracted by applying a piece of apple to the ear, which will entice the insect to come out. EDGEBONE OF BEEF. Skewer it up tight, and tie a broad fillet round it, to keep the skewers in their places. Put it in with plenty of cold water, and carefully catch the scum as it rises. When all the scum is removed, place the boiler on one side of the fire, to keep simmering slowly till it is done. A piece weighing ten pounds will take two hours, and larger in proportion. The slower it boils the better it will look, and the tenderer it will be: if allowed to boil quick at first, no art can make it tender afterwards. Dress plenty of carrots, as cold carrots are a general favourite with cold beef. EEL BROTH. Clean half a pound of small eels, and set them on the fire with three pints of water, some parsley, a slice of onion, and a few peppercorns. Let them simmer till the eels are broken, and the broth good. Add salt, and strain it off. The above should make three half pints of broth, nourishing and good for weakly persons. EEL PIE. Cut the eels in lengths of two or three inches, season with pepper and salt, and place them in a dish with some bits of butter, and a little water. Cover the dish with a paste, and bake it. EEL SOUP. Put three pounds of small eels to two quarts of water, a crust of bread, three blades of mace, some whole pepper, an onion, and a bunch of sweet herbs. Cover them close, stew till the fish is quite broken, and then strain it off. Toast some bread, cut it into dice, and pour the soup on it boiling hot. Part of a carrot may be put in at first. This soup will be as rich as if made of meat. A quarter of a pint of rich cream, with a tea-spoonful of flour rubbed smooth