easily from the bone. Drain well, serve garnished with lemon and parsley, and send parsley and butter sauce, or any fish sauce preferred, to table in a tureen.
Time.—To boil, about ½ an hour. Average Cost, 4d. to 6d. per lb.
463.—EEL, CONGER, FRIED. (Fr.—Congre frit.)
Ingredients.—Conger eel, egg, breadcrumbs, frying-fat, flour, salt and pepper.
Method.—Wash and dry the fish thoroughly, and cut it into slices about ¾ of an inch in thickness. Roll lightly in flour seasoned with salt and pepper, coat carefully with egg and breadcrumbs, and fry in hot fat until lightly browned. Drain well, and serve with tomato anchovy, or any suitable fish sauce.
Time.—To fry, about 20 minutes. Average Cost, from 4d. to 6d. per lb.
464.—EEL, CONGER, PIE. (Fr.—Pâté de Congre.)
Ingredients.—1 small conger eel, rough puff paste, or puff, 1 tablespoonful of vinegar, 1 teaspoonful of finely-chopped parsley, 1 teaspoonful of powdered mixed herbs, 1 teaspoonful of finely-chopped onion, salt and pepper.
Method.—Wash and dry the fish thoroughly, remove all skin and bones, and cut it into neat pieces. Place these in layers in a pie-dish, sprinkling each layer with salt, pepper, onion, herbs and parsley, add water to three-quarters fill the dish, and mix with it the vinegar. Cover the fish with paste, bake in a moderate oven for about 1 hour, and serve either hot or cold.
Time.—To bake, about 1 hour. Average Cost, Fish, from 4d. to 6d. per lb. Sufficient for 6 or 8 persons.
465.—EEL, CONGER, STEWED. (Fr.—Ragoût de Congre.)
Ingredients.—3 slices off a medium-sized conger, 1 onion sliced, a bouquet-garni (parsley, thyme, bay-leaf), 2 cloves, 1 blade of mace, 1 oz. of butter, 1 oz. of flour, ¼ of a pint of milk, ½ a pint of water, salt and pepper.
Method.—Heat the water, put in the fish, onion, herbs, mace, cloves, and a little salt and pepper, and simmer gently for 20 minutes. Meanwhile melt the butter in a stewpan, add the flour, and stir and cook slowly for 10 minutes without browning. Strain the liquor from the fish on to the prepared butter and flour, stir until boiling, then add the milk. Season to taste, boil up, pour over the fish, and serve.
Time.—About ½ an hour. Average Cost, fish from 4d. to 6d. per lb. Sufficient for 3 persons.
