To roast large EELS or LAMPREYS with a pud-ding in the belly.
SKIN your eels or lampreys, cut off the head,
take the guts out, and scrape the blood clean
from the bone, then make a good forcemeat of
oysters or shrimps chopped small, the crumbs of
half a penny loaf, a little nutmeg and lemon peel
shred fine, pepper, salt, and the yolks of two
eggs, put them in the belly of your fish, sew it
up, turn it round on your dish, put over it
flour and butter, pour a little water in your dish,
and bake it in a moderate oven; when it comes
out take the gravy from under it, and scum off
the fat, then strain it through a hair sieve; add to
it a tea-spoonful of lemon pickle, two of brown-
ing, a meat-spoonful of walnut catchup, a glass
of white wine, one anchovy, and a slice of
lemon, let it boil ten minutes, thicken it with
butter and flour, send it up in a sauce-boat, dish
your fish: garnish it with lemon and crisp
parsley.
This is a pretty dish for either corner or side
for a dinner.