Sauce for boil'd Fish.
Take Beef-Gravy, an Onion, a little White-wine, some Horse-radish sliced,
Lemon-peel, an Anchovy, a Bunch of Sweet-herbs, boil them well together,
and strain off the Liquor, then put a Spoonful of Mushroom Ketchup to it,
and thicken it with Butter mix'd with Flower: or for Fast-days the Gravy
may be omitted, and in the place of it put Mushroom-Gravy, or a larger
quantity of Mushroom-Ketchup, or some of the Fish-Gravy mention'd in
_February_, which is good to put in Sauce for any sort of Fish.
As this is the Month when Eels begin to be good, I shall give two or three
Receipts for the Dressing of them in the best manner: The first for
Roasting of Eels, or Pitchcotting them, I had from the Crown at
_Basingstoke_ some Years ago; and that for Collaring of Eels, from Mr.
_John Hughs_, a celebrated Cook in _London_. But I shall first observe,
that the Silver Eel is counted the best; and that all such as lie and feed
in clear Streams, may be used without purging them, as I have directed
above; but all Pond Eels must be put into clear Waters for a Week, at
least, before they are used, if you would have them in perfection. And now
to the Receipts.
To Roast or Broil an Eel, from the _Crown_ at _Basingstoke, An.
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