Take two large eels, skin them, dress them wash them in cold water, dry them off and cut them in pieces, three inches long. Put them into a stew pan or deep skillet, where they can all lay on the bottom, with cold water enough to be even with the fish. Then put in six bay leaves, an even teaspoonful of powdered mace, an even teaspoon-ful of salt, quarter of a teaspoonful of ground black pepper and three tablespoonfuls of cider vinegar Let the fish boil fifteen minutes from the time they begin to boil. Mix one heaped tablespoonful of browned flour with two ounces of fresh butter in a skillet, and when the butter is melted stir in four tablespoonfuls of the water the fish is cooking in and let it boil until it is as thick as cream. Then stir it in with the fish, and add two tablespoonfuls of crushed baked rusk.
Take the largest sized eels, and after they are dressed and washed in cold water, put them into the fish kettle with cold water enough to cover
CD them, that has in it one gill of cider vinegar, and one teaspoonful of salt to one quart of water. Then put in six bay leaves and let them boil slowly fifteen or twenty minutes, according to the size of fish. When cold garnish with sprigs of green, curled parsley, and serve with a new Mayonaise sauce that has three tablespoonfuls of my tomato catsup in it.
After the eels are skinned, dressed, heads taken off and washed in cold water, cut them in pieces three inches long; salt and pepper them and dredge them well with flour. Have ready on the fire a frying pan with one tablespoonful of fresh butter and one of fresh lard in it, and when it is hot enough to brown lay in the eels, cover the pan and fry them a light brown. When they have fried ten minutes, turn them, baste them and fry them ten minutes longer. Then lift them into a warm chafing-dish, and put one gill of hot water into the gravy, let it boil a minute, stir it up from the bottom, then stir in three tablespoonfuls of my tomato catsup and pour it into the gravy dish.