the clams on a gridiron
over hot coals, taking them out of the shell as soon as open, saving
the juice; add a little hot water, pepper, a very little salt and
butter rolled in flour sufficient for seasoning; cook for five minutes
and pour over toast.

EELS, TO STEW.--Of the above fish, that of the "silver" kind is
preferable to its congener, and, therefore, ought to be procured for
all cuisine purposes. Take from three to four pounds of these eels,
and let the same be thoroughly cleansed, inside and out, rescinding
the heads and tails from the bodies. Cut them into pieces three inches
in length each, and lay them down in a stew pan, covering them with
a sufficiency of sweet mutton gravy to keep them seething over a slow
fire, when introduced into the pan, for twenty minutes. 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.
Put the jar into a pot of cold water and let it boil from three to
five hours, according to quantity. Ready when co