ry
them in hog's lard to a light brown. Fry some toast, cut three-corner
ways, with the roes; lay the fish on a coarse cloth to drain, and serve
them up with butter, anchovy sauce, and the juice of a lemon. Garnish
with the bread, roe, and lemon.

FRIED EELS. There is a greater difference in the goodness of eels than
of any other fish. The true silver-eel, so called from the bright colour
of the belly, is caught in the Thames. The Dutch eels sold at
Billingsgate are very bad; those taken in great floods are generally
good, but in ponds they have usually a strong rank flavour. Except the
middle of summer, they are always in season. If small, they should be
curled round and fried, being first dipped into eggs and crumbs of
bread.

FRIED EGGS. Boil six eggs for three minutes, put them in cold water, and
take off the shells, without breaking the whites. Wrap the eggs up in a
puff paste, smear them over with egg, and grate some bread over them.
Put into a stewpan a sufficient quantity of lard or butter to swim the
eggs; and when the lard is hot, put in the eggs, and fry them of a good
colour. Lay them on a cloth to drain.

FRIED HERBS. Clean and drain a good quantity of spinach leaves, two
large handfuls of parsley, and a handful of green onions. Chop the
parsley and onions, and sprinkle them among the spinach. Stew them
together with a little salt, and a bit of butter the size of a walnut.
Shake the pan when it begins to grow warm, and let it lie closely
covered over a slow stove till done enough. It is served with slices of
broiled calves' liver, small rashers of bacon, and fried eggs. The
latter on the herbs, and the other in a separate dish. This is the mode
of dressing herbs in Staffordshire.

FRIED MACKAREL. Stuff the fish with grated bread, minced parsley and
lemon peel, pepper and salt, nutmeg, and the yolk of an egg, all mixed
together. Serve with anchovy and fennel sauce. Or split the fish open,
cut off their heads, season and hang them up four or five hours, and
then broil them. Make the sauce of fennel and parsley chopped fine, and
mixed with melted butter.

FRIED OYSTERS. To prepare a garnish for boiled fish, make a batter of
flour, milk, and eggs. Season it a very little, dip the oysters into the
batter, and fry them of a fine yellow brown. A little nutmeg should be
put into the seasoning, and a few crumbs of bread into the flour.

FRIED PARSLEY. Pick some young parsley very clean, and put it