Boiled the same as BASS.


BAKED BLUEFISH.

Baked the same as BAKED SHAD--see page 55.


FRIED EELS.

After cleaning the eels well, cut them in pieces two inches long; wash
them and wipe them dry; roll them in wheat flour or rolled cracker,
and fry, as directed for other fish, in hot lard or beef dripping,
salted. They should be browned all over and thoroughly done.

Eels are sometimes dipped in batter and then fried, or into egg and
bread crumbs. Serve with crisped parsley.


SHEEPSHEAD WITH DRAWN BUTTER.

Select a medium-sized fish, clean it thoroughly, and rub a little salt
over it; wrap it in a cloth and put it in a steamer; place this over a
pot of fast-boiling water and steam one hour; then lay it whole upon a
hot side-dish, garnish with tufts of parsley and slices of lemon, and
serve with drawn butter, prepared as follows: Take two ounces of
butter and roll it into small balls, dredge these with flour; put
one-fourth of them in a saucepan, and as they begin to melt, whisk
them; add the remainder, one at a time, until thoroughly smooth; while
stirring, add a tablespoonful of lemon juice, half a tablespoonful of