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Ragout of Eels

(Normandy.) Cut up and fry in butter 1 1/2 pounds of eels, add 1 glass of white wine or cider, 1 tablespoonful of mushroom ketchup, salt, pepper, and nutmeg. After 10 minutes add 1/2 pint of white stock, 6 mushrooms, 12 oysters, 6 forcemeat balls (made of fish, chicken, or veal.), and 6 shrimps, all cooked. Stir, and add the yolks of 2 eggs and serve at once.

SALT COD (as cooked on the coast of Spain.).

Soak and parboil 2 pounds of cod. Serve with a sauce of tomatoes, onions, green peppers, olive oil and stock, in proper proportions, with herbs and seasoning, then arrange with a border of fried potatoes.