A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish

two pounds of eels, divide into pieces of two inches long, let them lie in salt water while some onions are being fried in butter. When the onions have browned, stir in flour to absorb all the butter, then a cupful of stock and the same of red wine, a few mushrooms, pepper and salt, and a pinch of herbs. Stew the eels in this gravy until thoroughly tender, about forty minutes. Serve altogether. =Eels, Boiled, for Invalids.=--When the skin has been drawn off the eel, and it has lain in salt water to cleanse it, it should be placed before a clear fire for ten minutes to draw out the oil. Wash again in warm water, and set to boil in a saucepan with a bunch of parsley and spoonful of salt. When tender take it out, divide into lengths, thicken a small quantity of the broth, add cream and chopped parsley, and pour over the eel. =Findon, or "Finnan," Haddocks.=--The Findon haddock, so highly esteemed for its delicate flavour, may be distinguished by its odour and creamy yellow colour. The skin should be stripped off, and the fish broiled quickly over a clear fire. Rub butter over it before bringing to table. =Flounders.=--Flounders may be boiled, baked, fried, or stewed. As they are apt to have a slight muddy flavour, they should lie in salt water for a while. Perhaps the nicest way of cooking them is to dip them into beaten egg, cover with raspings, and boil them in fat. Flounders may also be done _au gratin_, by laying the fish (neatly trimmed) on a bed of chopped shallots and parsley, breadcrumbs and butter, covering them with the same, then adding a glass of white wine, and baking for twenty minutes. Allow at least one for each person. =Gurnet.=--The head of the gurnet is large in comparison with the rest of the body. It is apt to be a dirty fish, and needs very thorough cleansing. The gills should be cut off. Perhaps the best way of cooking it is to remove the head and the inside,