1 cup of boiling water.

1 cup rather weak vinegar.

1 small onion, chopped fine.

A pinch of cayenne pepper.

1/2 saltspoonful mace.

1 saltspoonful salt.

About 2 pounds of eels.

3 table-spoonfuls melted butter.

Chopped parsley to taste.

Make a liquor in which to boil the eels, of the vinegar, water, onion, pepper, salt and mace. Boil - closely covered - fifteen minutes, when strain and put in the eels, which should be cleaned carefully and cut into pieces less than a finger long. Boil gently nearly an hour. Take them up, drain dry, and put into a sauce made of melted butter and chopped parsley. Set the vessel containing them in another of hot water, and bring eels and sauce to the boiling point, then serve in a deep dish.