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Classic
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page 317
with salt. The next day take the eels and with small sticks prepared for the
purpose, strain and stretch them crosswise, letting the sticks remain tied to
keep them in this position. The smoking is done as in other cases of fish, only
remembering that it requires a longer time to smoke eel.
Swedish caviar.
Take the spawn of middle sized pikes and clean away all films. For a quart of
the spawn fry one or two onions in the ashes: then peel and chop them fine and
add them to the spawn together with some white pepper, two spoonfuls dark soy
and salt according to need. With this work the spawn for quite a while; then put
it up in a jar, cover it with a cloth, and after a few days eat it with butter
and bread. If it suits the taste, mix the caviar with some fine vinegar.
Medvurst.
To 8 pounds finely chopped beef take 4 pounds of raw pork cut in small square
pieces and mix both parts with half a pint of strong bouillon, one quart
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