The Cook's Oracle; and Housekeeper's Manual Part 38

Take two pounds of fine silver[181-+] eels: the best are those that are rather more than a half-crown piece in circ.u.mference, quite fresh, full of life, and "as brisk as an eel:" such as have been kept out of water till they can scarce stir, are good for nothing: gut them, rub them with salt till the slime is cleaned from them, wash them in several different waters, and divide them into pieces about four inches long.

Some cooks, after skinning them, dredge them with a little flour, wipe them dry, and then egg and crumb them, and fry them in drippings till they are brown, and lay them to dry on a hair sieve.

Have ready a quart of good beef gravy (No. 329); it must be cold when you put the eels into it: set them on a slow fire to simmer very gently for about a quarter of an hour, according to the size of the eels; watch them, that they are not done too much; take them carefully out of the stew-pan with a fish-slice, so as not to tear their coats, and lay them on a dish about two inches deep.

Or, if for maigre days, when you have skinned your eels, throw the skins into salt and water; wash them well; then put them into a stew-pan with a quart of water, two onions, with two cloves stuck in each, and one blade of mace; let it boil twenty minutes, and strain it through a sieve into a basin.

Make the sauce about as thick as cream, by mixing a little flour with it; put in also two table-spoonfuls of port wine, and one of mushroom catchup, or cavice: stir it into the sauce by degrees, give it a boil, and strain it to the fish through a sieve.

N.B. If mushroom sauce (Nos. 225, 305, or 333), or white sauce (No.

364--2), be used instead of beef gravy, this will be one of the most relishing maigre dishes we know.

_Obs._ To kill eels instantly, without the horrid torture of cutting and skinning them alive, pierce the spinal marrow, close to the back part of the skull, with a sharp-pointed skewer: if this be done in the right place, all motion will instantly cease. The humane executioner does certain criminals the favour to hang them before he breaks them on the wheel.

_To fry Eels._--(No. 165.)

Skin and gut them, and wash them well in cold water, cut them in pieces four inches long, season them with pepper and salt; beat an egg well on a plate, dip them in the egg, and then in fine bread-crumbs; fry them in fresh, clean lard; drain them well from the fat; garnish with crisp parsley. For sauce, plain and melted b.u.t.ter, sharpened with lemon-juice, or parsley and b.u.t.ter.

_Spitchocked Eels._--(No. 166.)

This the French cooks call the English way of dressing eels.

Take two middling-sized silver eels, leave the skin on, scour them with salt, and wash them, cut off the heads, slit them on the belly side, and take out the bones and guts, and wash and wipe them nicely; then cut them into pieces about three inches long, and wipe them quite dry; put two ounces of b.u.t.ter into a stew-pan with a little minced parsley, thyme, sage, pepper, and salt, and a very little chopped eschalot; set the stew-pan over the fire; when the b.u.t.ter is melted, stir the ingredients together, and take it off the fire, mix the yelks of two eggs with them, and dip the eel in, a piece at a time, and then roll them in bread-crumbs, making as much stick to them as you can; then rub the gridiron with a bit of suet, set it high over a very clear fire, and broil your eels of a fine crisp brown. Dish them with crisp parsley, and send up with plain b.u.t.ter in a boat, and anchovy and b.u.t.ter.

_Obs._ We like them better with the skin off; it is very apt to offend delicate stomachs.

_Mackerel boiled._[183-*]--(No. 167.)

This fish loses its life as soon as it leaves the sea, and the fresher it is the better.

Wash and clean them thoroughly (the fishmongers seldom do this sufficiently), put them into cold water with a handful of salt in it; let them rather simmer than boil; a small mackerel will be done enough in about a quarter of an hour; when the eye starts and the tail splits, they are done; do not let them stand in the water a moment after; they are so delicate that the heat of the water will break them.

This fish, in London, is rarely fresh enough to appear at table in perfection; and either the mackerel is boiled too much, or the roe[183-+] too little. The best way is to open a slit opposite the middle of the roe, you can then clean it properly; this will allow the water access, and the roe will then be done as soon as the fish, which it seldom is otherwise; some sagacious gourmands insist upon it they must be taken out and boiled separately. For sauce, see Nos. 263, 265, and 266; and you may garnish them with pats of minced fennel.

N.B. The common notion is, that mackerel are in best condition when fullest of roe; however, the fish at that time is only valuable for its roe, the meat of it has scarcely any flavour.

Mackerel generally make their appearance off the Land's End about the beginning of April; and as the weather gets warm they gradually come round the coast, and generally arrive off Brighton about May, and continue for some months, until they begin to shoot their sp.a.w.n.

After they have let go their roes, they are called shotten mackerel, and are not worth catching; the roe, which was all that was good of them, being gone.

It is in the early season, when they have least roe, that the flesh of this fish is in highest perfection. There is also an after-season, when a few fine large mackerel are taken, (_i. e._ during the herring season, about October,) which some piscivorous epicures are very partial to; these fish having had time to fatten and recover their health, are full of high flavour, and their flesh is firm and juicy: they are commonly called silver mackerel, from their beautiful appearance, their colour being almost as bright when boiled as it was the moment they were caught.

_Mackerel broiled._--(No. 169.)

Clean a fine large mackerel, wipe it on a dry cloth, and cut a long slit down the back; lay it on a clean gridiron, over a very clear, slow fire; when it is done on one side, turn it; be careful that it does not burn; send it up with fennel sauce (No. 265); mix well together a little finely minced fennel and parsley, seasoned with a little pepper and salt, a bit of fresh b.u.t.ter, and when the mackerel are ready for the table, put some of this into each fish.

_Mackerel baked._[184-*]--(No. 170.)

Cut off their heads, open them, and take out the roes and clean them thoroughly; rub them on the inside with a little pepper and salt, put the roes in again, season them (with a mixture of powdered allspice, black pepper, and salt, well rubbed together), and lay them close in a baking-pan, cover them with equal quant.i.ties of cold vinegar and water, tie them down with strong white paper doubled, and bake them for an hour in a slow oven. They will keep for a fortnight.

_Pickled Mackerel, Herrings, or Sprats._--(No. 171.)

Procure them as fresh as possible, split them, take off the heads, and trim off the thin part of the belly, put them into salt and water for one hour, drain and wipe your fish, and put them into jars or casks, with the following preparation, which is enough for three dozen mackerel. Take salt and bay-salt, one pound each, saltpetre and lump-sugar, two ounces each; grind and pound the salt, &c. well together, put the fish into jars or casks, with a layer of the preparation at the bottom, then a layer of mackerel with the skin-side downwards, so continue alternately till the cask or jar is full; press it down and cover it close. In about three months they will be fit for use.

_Sprats broiled._--(No. 170*--_Fried_, see No. 173.)

If you have not a sprat gridiron, get a piece of pointed iron wire as thick as packthread, and as long as your gridiron is broad; run this through the heads of your sprats, sprinkle a little flour and salt over them, put your gridiron over a clear, quick fire, turn them in about a couple of minutes; when the other side is brown, draw out the wire, and send up the fish with melted b.u.t.ter in a cup.

_Obs._ That sprats are young herrings, is evident by their anatomy, in which there is no perceptible difference. They appear very soon after the herrings are gone, and seem to be the sp.a.w.n just vivified.

_Sprats stewed._--(No. 170**.)

Wash and dry your sprats, and lay them as level as you can in a stew-pan, and between every layer of sprats put three peppercorns, and as many allspice, with a few grains of salt; barely cover them with vinegar, and stew them one hour over a slow fire; they must not boil: a bay-leaf is sometimes added. Herrings or mackerel may be stewed the same way.

To fry sprats, see No. 173.

_Herrings broiled._--(No. 171*.)

Wash them well, then dry them with a cloth, dust them with flour, and broil them over a slow fire till they are well done. Send up melted b.u.t.ter in a boat.

_Obs._ For a particular account of herrings, see SOLAS DODD'S _Natural Hist. of Herrings_, in 178 pages, 8vo. 1752.

_Red Herrings, and other dried Fish_,--(No. 172.)

"Should be cooked in the same manner as now practised by the poor in Scotland. They soak them in water until they become pretty fresh; they are then hung up in the sun and wind, on a stick through their eyes, to dry; and then boiled or broiled. In this way they eat almost as well as if they were new caught." See the Hon. JOHN COCHRANE'S _Seaman's Guide_, 8vo. 1797, p. 34.

"Scotch haddocks should be soaked all night. You may boil or broil them; if you broil, split them in two.

"All the different sorts of dried fish, except stock fish, are salted, dried in the sun in prepared kilns, or by the smoke of wood fires, and require to be softened and freshened, in proportion to their bulk, nature, or dryness; the very dry sort, as cod, whiting, &c. should be steeped in lukewarm water, kept as near as possible to an equal degree of heat. The larger fish should be steeped twelve hours, the smaller about two; after which they should be taken out and hung up by the tails until they are dressed. The reason for hanging them up is, that they soften equally as in the steeping, without extracting too much of the relish, which would render them insipid. When thus prepared, the small fish, as whiting, tusks, &c. should be floured and laid on the gridiron; and when a little hardened on one side, must be turned and basted with sweet oil upon a feather; and when basted on both sides, and well heated through, taken up. A clear charcoal fire is the best for cooking them, and the fish should be kept at a good distance, to broil gradually. When they are done enough they will swell a little in the basting, and you must not let them fall again. If boiled, as the larger fish generally are, they should be kept just simmering over an equal fire, in which way half an hour will do the largest fish, and five minutes the smallest.

"Dried salmon, though a large fish, does not require more steeping than a whiting; and when laid on the gridiron should be moderately peppered.

To herring and to all kinds of broiled salt fish, sweet oil is the best basting."

The above is from MACDONALD'S _London Family Cook_, 8vo. 1808, p. 139.

_Obs._ Dr. Harte, in his Essay on Diet, 1633, fol. p. 91, protests, "a red herring doth nourish little, and is hard of concoction, but very good to make a cup of good drink relish well, and may be well called 'the drunkard's delight.'"

_Smelts, Gudgeons, Sprats, or other small Fish, fried._--(No. 173.)