How To Stew Eels

When the eels are skin'd, gutted, and wash'd clean from the sand, cut them in pieces about the length of one's finger; put no more water into the stew-pan than will serve for sauce, with an onion stuck with cloves, a little sweet herbs, and a blade or two of mace; as also some whole pepper in a thin muslin rag. Cover the stew-pan close, and let them flew softly. After some time, put in a piece of butter roll'd in flour, and a little chopt parsley. Look at them now and then; and when they are quite tender, take out the onion, spice, and sweet herbs. Put in a little salt, and put them in a dish with the liquor.

How To Stew Eels With Broth

When the eels are clean'd as above, put them into the sauce-pan, with water enough to cover them, a crust of bread, and a blade or two of mace. Stew them gently, and when they are enough, put them into the dish with the broth. Melt some butter, and put it into a cup to eat with the eels.

How To Fry Eels

Clean the eels, cut them in pieces, and season them with pepper and salt; then flour them and fry them with butter; drain the fat away and lay them in a dish. The sauce may be melted butter with the juice of a lemon.

How To Dress Eels With Brown Sauce

A large eel is much the best, for this purpose, which must be made very clean. Then cut it in pieces and put it in a saucepan, with a quarter of a pint of water, an onion, sweet herbs, some whole pepper, a blade of mace, and a little salt. Cover the saucepan close, and when the water begins to simmer, put in a spoonful of mushroom pickle, a gill of red wine, and a bit of butter as big as a walnut roll'd in flour. Cover the saucepan close again, and stew the eel till it is enough, which you will know by its being tender. Take up the eel, strain the liquor, and pour it over it for sauce. Garnish with lemon.

How To Pitchcock Eels

Take a large eel and split it down the back; then joint the bones and cut it into two or three pieces. This done, lay them for two or three minutes in melted butter, with a little vinegar and salt. Take them out one after another, turn them round like a ring, and fallen them with small skewers. Afterwards roll them in crumbs of bread, and broil them till they are of a fine brown. Put some plain butter with the juice of a lemon into a cup.