FRIED EELS
After cleaning the eels well, cut them in pieces two
inches long; wash them and wipe them dry; roll them
in wheat flour or rolled cracker, and fry, as
directed for other fish, in hot lard or beef
dripping, salted. They should be browned all over
and thoroughly done.Eels are sometimes dipped in
batter and then fried, or into egg and bread crumbs.
Serve with crisped parsley.
SHEEPSHEAD WITH DRAWN BUTTER
Select a medium-sized fish, clean it thoroughly,
and rub a little salt over it; wrap it in a cloth
and put it in a steamer; place this over a pot of
fast-boiling water and steam one hour; then lay it
whole upon a hot side-dish, garnish with tufts of
parsley and slices of lemon, and serve with drawn
butter, prepared as follows: Take two ounces of
butter and roll it into small balls, dredge these
with flour; put one-fourth of them in a saucepan,
and as they begin to melt, whisk them; add the
remainder, one at a time, until thoroughly smooth;
while stirring, add a tablespoonful of lemon
juice, half a tablespoonful of chopped parsley;
pour into a hot sauce boat and serve
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