New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

cut it in pieces of four inches long, open it on the belly side, and clean it nicely: wipe it dry, and then wet it with a beaten egg, and strew it over on both sides with chopped parsley, pepper, salt, a very little sage, and a bit of mace pounded fine, and mixed with the seasoning. Rub the gridiron with a bit of suet, and broil the fish of a fine colour. Serve with anchovy and butter for sauce. _Fried Eels._ If small, they should be curled round and fried, being first dipped in egg and crumbs of bread. _Boiled Eels._ The small ones are preferable. Do them in a small quantity of water, with a good deal of parsley, which should be served up with them and the liquor. Serve chopped parsley and butter for sauce. _Eel Broth_, Very nourishing for the sick. As above; but to be stewed two hours, and an onion and peppercorns added: salt to taste. _Collared Eels._ Bone a large eel, but do not skin it: mix pepper, salt, mace, pimento, and a clove or two, in the finest powder, and rub over the whole inside: roll it tight, and bind it with a coarse tape. Boil it in salt and water till enough; then add vinegar, and when cold, keep the collar in pickle. Serve it whole, or in slices, garnished with parsley. Chopped sage, parsley, and a little thyme, knotted marjorum, and savory, mixed with the spices, greatly improve the taste. _Perch and Tench._ Put them in cold water, boil them carefully, and serve with melted butter and soy. _Mackerel._ Boiled, and served with butter and fennel. Broiled, being split and sprinkled with herbs, pepper and salt; or stuffed with the same, crumbs and chopped fennel. Collared, as eel above. Potted. Clean, season, and bake them in a pan, with spice, bayleaves, and some butter: when cold, lay them in a potting pot, and cover with butter. Pickled. Boil them; then boil some of the liquor, a few peppers, bayleaves, and some vinegar: when cold, pour it over them. _To pickle