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Fried Cod's Tongues

Wash eighteen to twenty tongues, dip in cold milk, and roll one by one in flour. Put one teacupful of clarified butter in a fryingpan, lay in the tongues, keeping them separate and cook for three minutes; then turn on the other side and cook for three minutes longer. Serve with one gill of tomato sauce in a sauceboat.

Cod Tongues, Poulette Style Put eighteen tongues, blanched, in a saucepan, add a pint of Dutch sauce, half a gill of the stock in which they were blanched, and one teaspoonful of chopped parsley, and beat for five minutes without boiling. Put in a deep dish, sprinkle with parsley and serve.

Cod's Tongues with Black Butter Sauce Blanch eighteen cod's tongues, and put in a saucepan with half a gill of the liquor that they were blanched in, heat, but do not boil. Drain, dress on a hot dish and pour over one pint of black butter sauce. Braised Eel, Royal Style After skinning and cleaning, cut an eel into two-inch pieces, sprinkle with salt and let them remain for an hour or so. Plunge into a bowl of cold water for ten minutes, dry them, put in a well-buttered saucepan and season with grated nutmeg, salt and pepper, and over them place slices of lemons and shallots, also a little scraped parsley root and a few whole white peppers. Set the saucepan over a slow fire with hot ashes on the lid and braise until the fish is done. Place the pieces of eel on a dish; add to the saucepan one breakfast cupful of stock and boil for a few minutes and thicken with a white roux; let this reduce slightly; remove the pan from the fire, add a liaison of the yolks of three eggs, boil up once more, strain into a saucepan containing double its quantity of German sauce, boil up again, pour around the eel, and serve.