nd dip the eels
in, a piece at a time; then roll them in bread crumbs, making as much
stick on as you can. Rub the gridiron with a bit of suet; set it over a
clear fire, and broil your eels of a fine crisp brown; dust them with
crisp parsley. Sauce, anchovy and butter, or plain butter in a boat.

_Another way._

Wash your eels well in their skins with salt and water; dry and slit
them; take out the back-bone, and slash them: season them with chopped
parsley, thyme, salt, and pepper. Clean the inside with melted butter;
cut them into pieces about three inches long and broil them; make the
sauce with butter and orange juice.

_Eels, to stew._

Take five pounds of middling shafflings, cut off their heads, skin, and
cut them in pieces as long as your finger. Wash them in several waters;
dry them well with a cloth, lay them in a pan, sprinkle over them half
an ounce of white salt, and let them lie an hour. Lay them in a stewpan,
and add half a pint of French white wine, a quarter of a pint of water,
two cloves beaten, a blade of mace, a large onion peeled, and the rind
of a lemon; stew all these gently half an hour: then take the eels out
of the liquor, skim off all the fat, and flour the eels all over; put to
the liquor in which they were stewed an anchovy, washed and boned, and
mix sorrel and parsley, half a handful of each, and half a pound of
fresh butter. Let it just boil up; put in the eels; when they boil, lay
them on sippets in your dish, and send them up hot to table.

_Another way._

Cover the fish close in a stewpan with a piece of butter as big as a
walnut rolled in flour, and let it stew till done enough, which you will
know by the eels being very tender. Take them up and lay them on a dish;
strain your sauce, and give it a quick boil and pour it over the fish.
Garnish with lemon.

_Fish, to recover when tainted._

When fish of any kind is tainted plunge it in cold milk, which will
render it sweet again.

_Fish, in general, to dress._

Take water, salt, half a pint of vinegar, a sprig of thyme, a small
onion, and a little lemon peel; boil them all together, then put in your
fish, and when done enough take them out, drain them well, and lay them
over a stove to keep hot.

If you fry fish, strew some crumbs of grated bread very fine over them,
and fry them in sweet oil; then drain them well and keep them hot.

_Fish, to dress in Sauce._

Cut off the heads, tails, and fins, of two or th