Camping and woodcraft - Scoutmastercg.com

328 CAMPING AND WOODCRAFT*Eel, Stewed.— Skin the eel, remove backbone,and cut the eel into pieces about two inches long;put in the stew-pan with just enough water toCover, and add a teaspoonful of strong vinegar or\'k slice of lemon, cover stew-pan and boil moderntelyuntil flesh will leave the bones (20 minutesto half an hour). Then remove, pour off water,iJrain, add fresh water and vinegar as before, andiilew until tender. Now drain, add cream enougl;for a stew, season with pepper and salt (no butter),boil again for a few minutes, and serve on hot, drytoast.(Up De Graff.)Parsley butter (see page 304) is a good dressing.Stew the eel until done, add parsley butter, andcontinue stewing until it thickens and the parsleyis cooked.An eel is too oily for direct frying; but afterstewing until quite done it may be put in a panand fried to a nice brown.A. plain stew is made by adding only a little saltand a bit of butter, simmer gently till done, thenput enough fine bread or cracker crumbs in thewater to make a thick white sauce.Fish Roe.— Parboil (merely simmer) fifteenminutes; let them cool and drain; then roll inflour, and fr}^Miscellaneous.— Frog Legs.— First, afteriskinning, soak them an hour in cold water to w^hichvinegar has been added, or put them for two minutesinto scalding water that has vinegar in itDrain, wipe dry, and cook as below:To fry: roll in flour seasoned with salt and pepperand fry, not too rapidly, preferably in butteror oil. Water cress is a good relish wnth them.To grill: Prepare three tablespoonfuls meltedbutter, one-half teaspoonful salt, and a pinch ortwo of pepper, into which dip the frog legs, thenT'oll in fresh bread crumbs, and broil for threetnlnutes on each side.To cream: same process as for codfish (page 336)except -ti'r ^ream until simmering, season with pep-