se at
Twickenham he himself missed many young ducks; and on draining,
in order to clean it, great numbers of large eels were caught in
the mud. When some of these were opened, there were found in
their stomachs the undigested heads of the quacking tribe which
had become their victims.

EELS EN MATELOTE.

256. INGREDIENTS.--5 or 6 young onions, a few mushrooms, when
obtainable; salt, pepper, and nutmeg to taste; 1 laurel-leaf, 1/2 pint
of port wine, 1/2 pint of medium stock, No. 105; butter and flour to
thicken; 2 lbs. of eels.

_Mode_.--Rub the stewpan with butter, dredge in a little flour, add the
onions cut very small, slightly brown them, and put in all the other
ingredients. Wash, and cut up the eels into pieces 3 inches long; put
them in the stewpan, and simmer for 1/2 hour. Make round the dish, a
border of croutons, or pieces of toasted bread; arrange the eels in a
pyramid in the centre, and pour over the sauce. Serve very hot.

_Time_.--3/4 hour. Average cost, 1s. 9d. for this quantity.

_Seasonable_ from August to March. _Sufficient_ for 5 or 6 persons.

TENACITY OF LIFE IN THE EEL.--There is no fish so tenacious of
life as this. After it is skinned and cut in pieces, the parts
will continue to move for a considerable time, and no fish will
live so long out of water.

[Illustration: THE LAMPREY.]

THE LAMPREY.--With the Romans, this fish occupied a respectable
rank among the piscine tribes, and in Britain it has at various
periods stood high in public favour. It was the cause of the
death of Henry I. of England, who ate so much of them, that it
brought on an attack of indigestion, which carried him off. It
is an inhabitant of the sea, ascending rivers, principally about
the end of winter, and, after passing a few months in fresh
water, returning again to its oceanic residence. It is most in
season in March, April, and May, but is, by some, regarded as an
unwholesome food, although looked on by others as a great
delicacy. They are dressed as eels.

FISH AND OYSTER PIE.

257. INGREDIENTS.--Any remains of cold fish, such as cod or haddock; 2
dozen oysters, pepper and salt to taste, bread crumbs sufficient for the
quantity of fish; 1/2 teaspoonful of grated nutmeg, 1 teaspoonful of
finely-chopped parsley.

_Mode_.--Clear the fish from the bones, and put a layer of it in a
pie-dish, which sprinkle with pepper and salt; then