The eels destined to be dressed as above should be the finest which can be selected: the skin must not be removed, but, the bone must be carefully and cleverly extracted. Spread out the fish, and with some finely chopped sage, parsley, and mixed spices, rub the fish well over; then take some broad white tape, bind up the fish tightly; throw a good handful of salt into the water in which it is to be boiled, and a couple of bay leaves. Boil three-quarters of an hour, and if the fish be taken out and hung to dry for twelve hours, it will be the better for it when served. Add to the water in which the fish has been boiled a pint of vinegar, a little whole pepper, some knotted marjoram or thyme. This pickle also should, after boiling about twelve minutes, be suffered to stand as long as the eels are recommended to be hung; previous to serving, the fish must be unrolled so as to abrase the skin as little as possible, and put them into the pickle. Send up in slices or whole, according to taste; garnish with parsley.