Margaret Brown's French Cookery Book

the fire till done. Eels must be stewed in gravy, and the meat pounded in a mortar together with a little parsley and butter, and seasoning; warm it up with a glass of wine, and place in patty-crusts. No. 212. FISH SCALLOPED. Beard the oysters and scallops; halve or quarter them; pack them in scallop-shells or small tins. Lay pieces of butter on them, and bake till brown on top. Serve them in the shells. Thin slices of salmon, pike, or turbot serve in same way. Squeeze lemon-juice over, to serve. No. 213. FISH, BOILED. Place the fish in salted water, cold, if the fish is large, and hot if small sized. In the latter case, 2 or 3 minutes in boiling water will be enough; and a sheep's-head of 4 or 5 pounds will not require more than 10 minutes from the time the water boils. Use a strainer to place fish in saucepan. Salmon and all dark-fleshed fish require more boiling than white-fleshed kinds. Vinegar must be rubbed on the outside of fish before it is boiled; this keeps the skin from cracking. Serve boiled fish upon a napkin. No. 214. FISH, SALTED. If your are to salt your fish never wash or wet it, but split open the larger fish, and remove the heads and intestines of the others, after scraping them; then pack them in a pickle-tub with finely powdered salt between each layer. The fish must be well covered on the top with salt. No. 215. FISH, CURRIED A curry of lobster, shrimps, prawns, or crayfish is easily prepared. Take enough of the meat of either and rub it in curry powder. Have boiling gravy ready in a saucepan to make sauce for fish; when it boils take it off the fire, and add bits of butter and beaten yolks of egg to thicken with. No. 216. ORDINARY OMELETTE. Beat and strain your eggs, season them, and add 1 tablespoonful of water, milk, or stock to every 6 eggs. Let some butter or oil get hot in a frying-pan, and pour in the eggs. When