Stewed Eels

Wash them clean; cut them in pieces two inches long; put them in a stew-pan, with cold water to cover them; stew them about fifteen minutes; then drain off the water, season them with pepper and salt, cover them with cream or rich milk, stir a tablespoonful of flour into butter the size of an egg, and add it with a teaspoonful of chopped parsley; boil up and serve.

Fried Eels

Prepare them as above; season with pepper and salt, and dust them slightly with flour, and fry in nice lard or drippings.

Pickerel

Pickerel, perch or any other small fish, are all prepared in the same manner. Clean and wash them; season with pepper and salt ■ dust with flour, and fry them in boiling lard or drippings.

Boiled Halibut

A piece of halibut, weighing five or six pounds, will require about an hour to cook; put it in a fish-kettle, with sufficient cold water to cover it; add a tablespoonful of salt; simmer very slowly, and serve with oyster-sauce.

Fried Halibut

Gut the fish in slices half an inch thick; dip the pieces in the yolk of egg; season some cracker dust, in a flat dish, with pepper and salt; roll the fish in this, and fry in hot lard or drippings.

Broiled Halibut

Cut the fish in slices as above, wash and wipe it dry, put it on the gridiron over the coals; when done, place it on a hot dish; put on it butter, pepper and salt, and serve.

Stewed Fish

Chop a bunch of parsley and an onion very fine; put this in a bowl full of tomato juice, with four cloves, four allspice, a blade of mace and two chopped crackers; have the fish cleaned and well washed, lay it in a stew-pan, pour over it the prepared tomato juice, season with pepper and salt, and stew very slowly one hour; thicken with a little brown flour, add a glass of wine and serve.

Turbot A La Creme

Procure a haddock weighing about six pounds; after it has been cleaned and washed in several waters, put it over the fire in a fish-kettle with cold water and a tablespoonful of salt, simmer it slowly for half an hour; when the fish is done, remove it from the water, drain it, then skin it, and take out all the bones, picking the flakes of the fish apart; melt in a saucepan a quarter of a pound of fresh butter, stir into this a tablespoonful of flour; when there are no lumps add a pint of cream, stir it all the time until it thickens, but do not let it boil; butter a baking dish, season the fish with a little cayenne pepper, salt and a very little powdered mace, and put it in the dish; it should be a deep one; then pour the cream over it, and sprinkle a tablespoonful of grated cheese over the top, bake it half an hour in a quick oven; it should be a nice brown.

Smoked Herring

Scald them, pull off the skin, and broil a few minutes over hot coals, turning them once.

Fried Clams

Open and cut fine fifty sand clams, drain off the liquor; beat two eggs very light, and add them to the clams with a little chopped parsley, two spoonsful of milk, and pepper and salt to your taste; stir all well together, and dust in flour to make a thin batter; drop a tablespoonful at a time in boiling lard.

Anchovy Toast

Out slices of bread half an inch thick, toast them evenly brown, butter plentifully, and lay the anchovies on the slice, lay another slice over them, put them in the oven for five minutes, and serve.