cemeat left,
make them into small balls, and fry them; put them into the sauce, give
them a toss, and pour it over the eel. Garnish the dish with fried
oysters, horseradish, and lemon.

STEWED ENDIVE. Trim off all the green parts of the endive, wash and cut
into pieces, and scald it till about half done. Drain it well, chop it a
little, put it into a stewpan with a little strong gravy, and stew it
gently till quite tender. Season it with some pepper and salt, and serve
it up as a sauce to any kind of roast meat; or it eats well with
potatoes.

STEWED FOWL WITH CELERY. Take a fowl or turkey trussed short as for
boiling, press down the breast-bone, put it into a clean stewpan, with
good veal broth, as much as will cover it; season it with beaten mace,
pepper and salt, a faggot of sweet herbs, and an onion; cover it close,
and let it boil; in the mean time, take a large bunch of celery, cut all
the white part small, and wash it very clean; if your turkey or fowl
boils, take out the onion and herbs; scum it very clean, and put in your
celery; cover it down close, and let it stew till your celery is very
tender, and your fowl likewise; take a clean stewpan, and set it over
your stove; take up your fowl or turkey, and keep it hot; pour your
celery and sauce into your stewpan; beat up the yolks of two or three
eggs in half a pint of cream, and a large spoonful of white wine; stir
it till it is of a good thickness, and just at boiling squeeze in a
little juice of lemon, or a little mushroom pickle; shake it round, and
pour it over your fowl. Garnish your dish with lemon.

STEWED FRENCH BEANS. Prepare some young beans as for boiling, and boil
them in plenty of water, with salt in it, till they are rather more
than half done. Drain them in a cullender, beat up the yolks of three
eggs with a quarter of a pint of cream, put them into a stewpan with two
ounces of fresh butter, and set it over a slow fire. When hot, put in
the beans, with a spoonful of vinegar, and simmer them quite tender,
stirring the mixture to keep it from curdling or burning. To stew French
beans with gravy, pursue the same method, only instead of the eggs and
cream, put half a pint of gravy. Use only half the quantity of butter,
and add that rolled in flour, to thicken up the whole after the beans
are put in. The vinegar should be omitted, and cayenne and salt added if
required.

STEWED GIBLETS. After very nicely cleaning goose or duck giblets, and