tablespoonfuls of vinegar, 2 sliced onions, a faggot of sweet herbs,
nutmeg and mace to taste, the juice of a lemon, 2 anchovies; 1 or 2
barbels, according to size.
_Mode_--Boil the barbels in salt and water till done; pour off some of
the water, and, to the remainder, put the ingredients mentioned above.
Simmer gently for 1/2 hour, or rather more, and strain. Put in the fish;
heat it gradually; but do not let it boil, or it will be broken.
_Time_.--Altogether 1 hour. _Sufficient_ for 4 persons.
_Seasonable_ from September to November.
[Illustration: THE BARBEL.]
THE BARBEL,--This fish takes its name from the barbs or wattels
at its mouth; and, in England, is esteemed as one of the worst
of the fresh-water fish. It was, however, formerly, if not now,
a favourite with the Jews, excellent cookers of fish. Others
would boil with it a piece of bacon, that it might have a
relish. It is to be met with from two to three or four feet
long, and is said to live to a great age. From Putney upwards,
in the Thames, some are found of large size; but they are valued
only as affording sport to the brethren of the angle.
BRILL.