Add to the
liquor, before you place your eels into it, a quarter of an ounce of
whole black pepper, quarter of an ounce of allspice, with one or two
pieces of white ginger. Thicken with a light admixture of flour and
butter, stirring it carefully round, adding thereto, at the same
time, one gill of good port wine, and half a gill of sweet ketchup.
Lemon-peel and salt may be added in accordance with your taste.
HOW TO KEEP FISH SOUND.--To prevent meat, fish, etc., going bad, put a
few pieces of charcoal into the sauce-pan wherein the fish or flesh is
to be boiled.
HOW TO RENDER BOILED FISH FIRM.--Add a little saltpetre to the salt in
the water in which the fish is to be boiled; a quarter of an ounce to
one gallon.
FISH BALLS.--Bone, cooked fresh, or salt fish, add double the quantity
of mashed potatoes, one beaten egg, a little butter, pepper and salt
to taste. Make in cakes or balls; dredge with flour and fry in hot
lard.
POTTED FISH.--Take out the back-bone of the fish; for one weighing two
pounds take a tablespoon of allspice and cloves mixed; these spices
should be put into bags of not too thick muslin; put sufficient salt
directly upon each fish; then roll in cloth, over which sprinkle a
little cayenne pepper; put alternate layers of fish, spice and sago
in an earthen jar; cover with the best cider vinegar; cover the jar
closely with a plate and over this put a covering of dough, rolled
out to twice the thickness of pie crust. Make the edges of paste, to
adhere closely to the sides of the jar, so as to make it air-tight.
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