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Take a large Eel, and scour the Skin and the Inside very well with Salt, cut off the Head, and split it down the Back, then lay it abroad upon your Dresser, and season it well with Spice, Salt, and a good quantity of Red Sage minced small: mix these well, and sprinkle the Mixture thick upon your Eel, then roll it up, and tye it close in a thin Cloth at each end, and in the middle; boil it then in a strong Pickle of Vinegar, Water, Salt, some Spice, and a Bay-leaf or two; and when it is boiled enough, take out the Eel, and let it stand till it is quite cold, and when the Pickle is cold likewise, pour the Pickle into a glazed Earthen-Pan, and put your Eel into it to keep for Use; this will remain good several Weeks, if it is kept close cover'd.
Put in the dripping-pan with 1 sliced onion, 2 cloves of garlic, 2 carrots, 2 stalks of celery cut fine, 1 bay-leaf and a few cloves and peppercorns. Pour over 1 cup of stock and dredge with flour. Let bake in a quick oven; allow fifteen minutes to the pound. Serve with potato dumplings. Oysters a la Toulonaise. Drain large oysters; sprinkle with salt and pepper.
Cover thickly with sugar and sprinkle with cinnamon. Serve hot with wine sauce. Fish a la Normandie. Boil a trout well seasoned; add 1 sliced onion, 1 carrot chopped, 2 sprigs of parsley and 1 bay-leaf, a few peppercorns and 1 tablespoonful of butter. When done, beat the yolks of 2 eggs with a little cream; add salt and a pinch of cayenne. Remove the fish to a platter.
Then heat 1 tablespoonful of butter; add 1 chopped onion and 1 cup of tomatoes; let fry; add 1 tablespoonful of flour and 1 cup of water; also some parsley, salt, pepper and 1 bay-leaf chopped fine. Let all cook; then add the slices of fried fish. Let all get very hot and serve with boiled rice. German Spiced Rabbit.
Thoro, we won't have any of your bitter moralities," said Jenny; "they are only to be taken as the invariable bay-leaf which Professor Blot introduces into all his recipes for soups and stews, a little elegant bitterness, to be kept tastefully in the background. You see now, papa, I should like the vocation of being beautiful.
Drain 1 can of mushrooms; chop 6 shallots very fine and sauté in 1 tablespoonful of butter. Add the chopped mushrooms; sprinkle with salt, pepper, some chopped parsley and 1 minced bay-leaf. Let cook ten minutes with 1/2 glass of sherry wine. Serve hot on slices of French toast. Turkish Soup. Season and fry some lamb chops; add 2 green peppers sliced thin, 1 onion chopped and an herb bouquet.
Set in the oven a few minutes and serve hot, garnished with fried parsley. Chicken a la Tartare. Season and stew 2 spring chickens with 1 onion, some capers, parsley, 1 bay-leaf and 2 sprigs of thyme chopped fine until tender. Remove the chickens; add 1 tablespoonful of minced pickles, 1 teaspoonful of made mustard, 1 teaspoonful of tarragon and 1/2 cup of mayonnaise sauce.
Slit twenty-five large chestnuts at each end, put them in boiling water, and boil ten minutes. Drop them into cold water, and remove both the outer and inner skin. Princess Soup. Cut a chicken in pieces; wash it; butter a stewpan, put in the chicken with a blade of mace, an onion, a bay-leaf, and twelve white peppercorns.
Then roll out as thin as paper; fold the dough and cut into round pieces; fry in deep hot lard to a golden brown. Serve hot with stewed chicken. Belgian Roast Lamb. Season 4 pounds of lamb with salt, pepper and lemon-juice; put in the dripping-pan with 2 small chopped onions, 1 bay-leaf, 2 sprigs of parsley and thyme; then pour over 1/2 cup of butter and dredge with flour.
Remove the chicken; season the soup to taste with salt and pepper; add some chopped parsley and serve hot with the chicken. Norwegian Soup. Boil a large fish in 2 quarts of water; season with salt and paprica. Add 1 sliced onion, 2 leeks cut fine, 2 sprigs of parsley and 1 bay-leaf. Let cook well; then remove the fish. Add 1 tablespoonful of butter and 1 quart of oysters. Let boil ten minutes.
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