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56 FISH.

over the fire, and when it has boiled about five minutes try to pull out one of the fins; if it loosens easily from the body carefully take the fish out of the water, lay it on a platter, surround it with half a dozen hard-boiled eggs, and serve it with a sauce.


BAKED BLUEFISH. BAKED the same as BAKED SHAD see page 55.


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 drip- ping, 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.


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 tablespoon- f ul of chopped parsley ; pour into a hot sauce boat and serve.


THOROUGHLY clean the fish ; cut off the head or not, as preferred ; cut out the backbone from the head to within two inches of the tail, and stun with the following : Soak stale bread in water, squeeze dry ; cut in pieces a large onion, fry in butter, chop fine ; add the bread, two ounces of butter, salt, pepper and a little parsley or sage; heat through, and when taken off the fire, add the yolks of two well-beaten

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