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Classic
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page 53
salt. Boil a small bunch of fennel along with them, and when you send them up,
garnish with the roes, and the fennel shred fine.
Sauce.--Grated sugar in a saucer; melted butter, and green gooseberries boiled,
in different basons; or, parsley and butter with a little vinegar or lemon.
To boil Eels.
Having skinned and washed your eels, and cut off the back skins with a pair of
scissars, roll them round with their heads innermost, and run a strong skewer
through them. Put them into a stew-pan, with a sufficient quantity of water, and
a little vinegar and salt. Garnish with sliced lemon.
Sauce--Parsley and butter.
To boil a Pike, or Jack.
Gut and clean your pike very well with salt and water, fasten the tail in the
mouth with skewer, then put it into a stew-pan, with as much water as will cover
it, a little vinegar and salt, and a piece of horse-radish sliced. Garnish with
sliced lemon, and scraped horse-radish.
Sauce.--Anchovy, shrimp, or soy sauce; or melted butter and catchup.--See sauce,
No. 32, or 34.
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Classic
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