Procure three pounds eels, place them in a hot oven for ten minutes, remove the skins, and cut them into pieces about two inches long, and lay them in a little well-seasoned stock, and boil gently twenty minutes; put into a stewpan one pint of milk, two ounces butter, and a little roux; boil together five minutes, add some seasoning, the juice of one lemon, a gill of white vinegar, and four eggs; well whisk together until boiling, then add one ounce capers chopped fine, and a little chopped parsley; lift the pieces of eels gently out of the stewpan, and place in a heap in the centre of a hot dish and pour the sauce over. Garnish with some croutons of fried bread, and serve.