Common-Sense Papers on Cookery

again for use. Half a dozen forks or more can be washed this way in half a minute. We will next descend to the kitchen, and we there find everything neatly arranged. In the sink is already placed a large tub of boiling water and soda, and by its side another tub or basin of cold water. You will probably run short of plates, and certainly will of vegetable-dishes, and consequently I would recommend you, if possible, to borrow of a friend a couple of these latter dishes. In front of the fire, or on the hot-plate, is a pile of hot plates. The stewed eels are in a small stew-pan on the side of the fire; the salmon and pickle sauce, in another stew-pan, ready; the curry sauce is likewise ready, say in a little egg-saucepan, and a small basin on the dresser contains the shrimps ready picked. The red mullet, _en papillote_, is ready in the tin in the oven, and the lobster cutlets are also ready arranged to be what the cook calls “popped in the oven” at the proper moment. But before going any further I will run as briefly as possible through the methods of preparing these dishes, some of which have been described before, but may have been forgotten. First, the stewed eels. Some good stock has been placed on the fire early in the morning, and into it have been put some button mushrooms out of a tin, and if possible a few very small spring onions; the stock has been thickened with some brown thickening—_i.e._, butter and flour fried a brown-colour; to this have been added about a dessert-spoonful of mushroom ketchup and another dessert-spoonful of port wine, and a little cayenne pepper. The eels have been cut into pieces about two inches long, and placed in this and allowed to simmer slowly for an hour, or longer; the cook has then taken each piece of eel out very carefully, so as not to break them, and allowed the stock to boil up and settle; this has been skimmed once or twice,