ich is esteemed by most people a great delicacy,
is dressed in the same way as a turbot, which it resembles in firmness,
but not in richness. Cleanse it thoroughly and cut off the fins; lay it
in a fish-kettle, cover with cold water, and add salt in the above
proportion. Bring it gradually to a boil, and simmer gently for 1/4
hour, or rather longer, should the fish be very large. Serve on a hot
napkin, and garnish with cut lemon and parsley. Lobster, anchovy, or
shrimp sauce, and plain melted butter, should be sent to table with it.

_Time_.--After the water boils, 1/4 to 1/2 hour, according to size.

_Average cost_, 3s. to 5s. _Seasonable_ all the year, but best from
September to January.

_Note_.--Small John Dorie are very good, baked.

[Illustration: THE JOHN DORY.]

THE DORU, or JOHN DORY.--This fish is of a yellowish golden
colour, and is, in general, rare, although it is sometimes taken
in abundance on the Devon and Cornish coasts. It is highly
esteemed for the table, and its flesh, when dressed, is of a
beautiful clear white. When fresh caught, it is tough, and,
being a ground fish, it is not the worse for being kept two, or
even three days before it is cooked.

BOILED EELS.

249. INGREDIENTS.--4 small eels, sufficient water to cover them; a large
bunch of parsley.

_Mode_.--Choose small eels for boiling; put them in a stewpan with the
parsley, and just sufficient water to cover them; simmer till tender.
Take them out, pour a little parsley and butter over them, and serve
some in a tureen.

_Time_.--1/2 hour. _Average cost_, 6d. per lb.

_Seasonable_ from June to March.

_Sufficient_ for 4 persons.

[Illustration: THE EEL.]

THE EEL TRIBE.--The Apodal, or bony-gilled and ventral-finned
fish, of which the eel forms the first Linnaean tribe, in their
general aspect and manners, approach, in some instances, very
nearly to serpents. They have a smooth head and slippery skin,
are in general naked, or covered with such small, soft, and
distant scales, as are scarcely visible. Their bodies are long
and slender, and they are supposed to subsist entirely on animal
substances. There are about nine species of them, mostly found
in the seas. One of them frequents our fresh waters, and three
of the others occasionally pay a visit to our shores.

STEWED EELS.

I.

250. INGREDIENTS.--2 lbs. of eels, 1 pint of rich strong stock, No. 104,