cool in its liquor. When cold remove the cloth care-
fully, wipe, and trim the eel, and brush it over with
savoury jelly. When this is quite set, garnish with
parsley, chopped jelly, and little balls of Montpelier,
or green butter, as you please. For the cooked marinade,
slice three carrots and four onions, with two bayleaves,
a spray of thyme, and two cloves, and toss these over
the fire in a little butter; when the carrots and onions
are cooked, but not coloured, add some parsley, a chopped
shallot or two, a dessertspoonful of flour, half a gill of
good vinegar, or lemon juice, a gill of strong fish stock,
salt and pepper to taste; simmer this all for three-quarters
of an hour, then strain it through a horse-hair sieve
and use.
— Potted.—Skin the eels, remove their back
bones, and cut them in lengths to fit your pot; lay
them in this, seasoning them with salt, black pepper,
cayenne, and a little powdered mace; add a few pieces
of butter, or well clarified dripping, and tie down the
dish with doubled brown paper; bake in a slow oven
till thoroughly cooked, and when done pour off the
gravy, pressing them well that none may remain,
and when cold cover with clarified butter, about ½ inch
thick.
Haddock en Aspic.—Choose a nice large haddock
(almost any fish may be cooked this way), and after
cleansing it, insert inside it a carrot lightly brushed
over with butter, and trimmed on one side to make
it stand flat; place the fish in position in the fish kettle,
banking it up with a few soup vegetables, and cook
it in a court-bouillon; when done, lift it out, and leave
it till perfectly cold before removing it from the strainer.
It should be cooked very slowly, allowing about ten
minutes to the pound. When perfectly cold, remove