o cover
them. The jelly should be made of hog's feet, very light coloured, and
perfectly transparent.

* * * * *

TO MAKE EGG SAUCE FOR A SALT COD.

Boil four eggs hard, first half chop the white, then put in the yelks,
and chop them both together, but not very small; put them into half a
pound of good melted butter, and let it boil up--then pour it on the
fish.

* * * * *

TO DRESS COD SOUNDS.

Steep your sounds as you do the salt cod, and boil them in a large
quantity of milk and water; when they are very tender and white, take
them up, and drain the water out and skin them; then pour the egg sauce
boiling hot over them, and serve them up.

* * * * *

TO STEW CARP.

Gut and scale your fish, wash and dry them well with a clean cloth,
dredge them with flour, fry them in lard until they are a light brown,
and then put them in a stew pan with half a pint of water, and half a
pint of red wine, a meat spoonful of lemon pickle, the same of walnut
catsup, a little mushroom powder and cayenne to your taste, a large
onion stuck with cloves, and a slick of horse-radish; cover your pan
close up to keep in the steam; let them stew gently over a stove fire,
till the gravy is reduced to just enough to cover your fish in the dish;
then take the fish out, and put them on the dish you intend for the
table, set the gravy on the fire, and thicken it with flour, and a large
lump of butter; boil it a little, and strain it over your fish; garnish
them with pickled mushrooms and scraped horse-radish, and send them to
the table.

* * * * *

TO BOIL EELS.

Clean the eels, and cut off their heads, dry them, and turn them round
on your fish plate, boil them in salt and water, and make parsley sauce
for them.

* * * * *

TO PITCHCOCK EELS.

Skin and wash your eels, then dry them with a cloth, sprinkle them with
pepper, salt, and a little dried sage, turn them backward and forward,
and skewer them; rub a gridiron with beef suet, broil them a nice brown,
put them on a dish with good melted butter, and lay around fried
parsley.

* * * * *

TO BROIL EELS.

When you have skinned and cleansed your eels as before, rub them with
the yelk of an egg, strew over them bread crumbs, chopped parsley, sage,
pepper, and salt; baste them well with butter