Preparation: The fish is dressed, washed, dried, salted inside and outside, dipped into the beaten egg and then into flour. The butter is heated in a pan, the fish fried in it to a light brown color and a butter gravy served with it. No. 11—EEL, BLUE. Quantity for 6 Persons. 3½ lbs. of eel 1½ qts. of water 6 tbsps. of vinegar 10 pepper-corns 2 bay-leaves 4 cloves ½ sliced onion ½ sliced lemon Salt Water for cooking Preparation: The eel is killed by wrapping the head into a cloth and giving it a few blows with a hatchet; then rub it with salt from head to tail until it looks blue. Skin the eel by making a cut in the skin around the head and pulling this down over the tail; if it does not strip off easily, cut it loose with a sharp knife. Cut the fish into equal pieces and clean each piece separately, pushing out the intestines and inner membrane and rubbing it with salt. 1½ qts. of water is brought to boil with 4 tablespoonfuls of vinegar and the eel scalded with it. Heat fresh water, 2 tablespoonfuls of vinegar, pepper-corns, bay-leaves, cloves, 1 onion, lemon slices and salt; in this water the eel is cooked slowly 15 minutes. The fish is then served on lettuce leaves and garnished with lemon slices. Caper, mustard or remoulade dressing is served with it. This fish is good eaten cold. Remarks: The remnants of eel may be used to make aspic or head cheese. The eel broth and skin are utilized for it. See Head Cheese and Gelatines, No. 9 Eel in Jelly. No. 12—BAKED EEL. Quantity for 6 Persons. 3½ lbs. of eel Salt 1 pinch of pepper 1 beaten egg Flour for dredging ¼ lb. of butter or lard for frying Preparation: The eel is prepared as described in No. 11. The bones are taken out of the pieces, (these may be 3 to 4 inches long) salt and pepper, roll in beaten egg and flour and bake in hot butter to a nice brown color. A Dutch dressing may be served with it. No. 13—EEL IN BEER. Quantity for 6 Persons. 3½ lbs. of eel 3 tbsps. of butter 2 tbsps. of flour 1 qt. of white beer ½ onion, sliced ¼ lemon, sliced Salt 1 pinch of pepper 1 clove ½ bay-leaf Preparation: The eel is prepared as in No. 11, the bones being removed from the pieces. The 3 tablespoonfuls of butter are stirred into the flour, the beer added and also all the spices and lemon and onion slices. Cook this gravy and put in the pieces of eel to boil 20 minutes. Serve the eel on a hot platter, strain the gravy and pour it over the eel. The gravy must be thick and very palatable. Remarks: If the gravy is not thick enough, mix some more flour with water, stir it in and let it boil. No. 14—EEL WITH RICE. (FRICASSEE). Quantity for 6 Persons. 3½ lbs. of eel ⅛ lb. of butter 2½ tbsps. of flour 1 pt. of cream Salt Juice of 1 lemon