Boiled Eels, Or Water Souchet Of Eels

Boil the eels till tender, and serve them in the water in which they were boiled, after carefully skimming and straining. Throw in one or two sprigs of parsley, and serve thin brown bread and butter with them.

Fried Eels

Skin and wash the eel. If large, take out the bone. Cut the eel into pieces about three inches long. Egg-and-bread-crumb (see No. 20), and fry (see No. 6). Eels can also be fried without being egg-and-bread-crumbed, but simply floured.

Stewed Eels

Cut the eels into pieces about three inches long; stew them gently in a little No. 3 Stock and a teaspoonful of sweet herbs. When quite tender, take out the eels and strain the stock. Season it with a little pepper and salt and a dessertspoonful of ketchup; also, if possible, some port-wine dregs. Add also a little finely-chopped parsley. Thicken the stock with a little brown thickening; skim off any fat; warm up the eels in the stock; and serve with some fried bread. A few small mushrooms are a great improvement.