EELS, TO STEW.—­Of the above fish, that of the “silver” kind is preferable to its congener, and, therefore, ought to be procured for all cuisine purposes.  Take from three to four pounds of these eels, and let the same be thoroughly cleansed, inside and out, rescinding the heads and tails from the bodies.  Cut them into pieces three inches in length each, and lay them down in a stew pan, covering them with a sufficiency of sweet mutton gravy to keep them seething over a slow fire, when introduced into the pan, for twenty minutes.  Add to the liquor, before you place your eels into it, a quarter of an ounce of whole black pepper, quarter of an ounce of allspice, with one or two pieces of white ginger.  Thicken with a light admixture of flour and butter, stirring it carefully round, adding thereto, at the same time, one gill of good port wine, and half a gill of sweet ketchup.  Lemon-peel and salt may be added in accordance with your taste.

HOW TO KEEP FISH SOUND.—­To prevent meat, fish, etc., going bad, put a few pieces of charcoal into the sauce-pan wherein the fish or flesh is to be boiled.

HOW TO RENDER BOILED FISH FIRM.—­Add a little saltpetre to the salt in the water in which the fish is to be boiled; a quarter of an ounce to one gallon.

FISH BALLS.—­Bone, cooked fresh, or salt fish, add double the quantity of mashed potatoes, one beaten egg, a little butter, pepper and salt to taste.  Make in cakes or balls; dredge with flour and fry in hot lard.

POTTED FISH.—­Take out the back-bone of the fish; for one weighing two pounds take a tablespoon of allspice and cloves mixed; these spices should be put into bags of not too thick muslin; put sufficient salt directly upon each fish; then roll in cloth, over which sprinkle a little cayenne pepper; put alternate layers of fish, spice and sago in an earthen jar; cover with the best cider vinegar; cover the jar closely with a plate and over this put a covering of dough, rolled out to twice the thickness of pie crust.  Make the edges of paste, to adhere closely to the sides of the jar, so as to make it air-tight.  Put the jar into a pot of cold water and let it boil from three to five hours, according to quantity.  Ready when cold.

HOW TO BROIL OR ROAST FRESH HERRINGS.—­Scale, gut and wash; cut off the heads; steep them in salt and vinegar ten minutes; dust them with flour, and broil them over or before the fire, or in the oven.  Serve with melted butter and parsley.

Herrings are nice jarred, and done in the oven, with pepper, cloves, salt, a little vinegar, a few bay-leaves, and a little butter.

HOW TO FRY FRESH HERRINGS.—­Slice small onions, and lay in the pan with the herrings; add a little butter, and fry them.  Perhaps it is better to fry the onions separately with a little parsley, and butter or drip.

HOW TO POT HERRINGS.—­Clean, cut off the heads, and lay them close in an earthen pot.  Strew a little salt between every layer; put in cloves, mace, whole pepper, cayenne and nutmeg; fill up the jar with vinegar, water, and a quarter of a pint of sherry, cover, tie down; bake in an oven, and when cold pot it for use.  A few anchovies and bay leaves intermixed will improve the flavor much.