This a nice preparation of the richest fresh water fish we have, and
will fully repay the amateur for the trouble and trifling expense. I
have said “river eels,” because those fish of ponds or waters nearly
stagnant, when they run to large sizes, are said to taste of the mud
they inhabit. I have experienced the truth of this. Take fresh eels of
two pounds each and upwards, cut off the heads, tails, and fins, split
them open at the belly to the backbone, from the vent upwards, and
clean them out, well washing them also in salt and water a minute or
two. Next make a pickle of
Bay salt 1 lb.
Saltpetre 1 oz.
Allspice 2 oz.
Bay leaves 1 oz.
Green laurel 2 oz.
Water 5 pints
by boiling fifteen minutes, skimming and going cold. Cut the fish into
pieces six inches long, put them into a deep earthen pan, and pour the
liquor over them. Let them lie thirty hours, then take them up, wipe
them dry, and with little splints of wood extend the sides well open,
hang them in free current of air for twenty-four hours, watching the
insides do not remain damp. Then take them down, lay them on their
backs packed up one against another, and with a flat camel-hair tool
brush the insides over plentifully with
Essence of allspice 4 tablespoonfuls
Essence of cayenne pepper ½ tablespoonful
Water 6 tablespoonfuls
repeat this in four hours, and when it is absorbed, mix
Essence of cassia 1 dessert-spoonful
Essence of mace 1 dessert-spoonful
Essence of bays 2 dessert-spoonfuls
Essence of cloves 2 dessert-spoonfuls
and apply it with the brush three times at least, as it becomes
necessary by absorption――particularly regard the bone. The parts from
the vent to the tail may be cut open at the back, and treated in the
same manner four times, with each combination of the essences. Hang the
pieces in your chimney, and smoke them thoroughly with beech chips,
grass turfs and fern, and coat them with the gelatine composition
effectually.