Egg .... .
oz. Gelatine ....
fagot of Herbs
Pepper and Salt
Total Cost - 1s. 8½d. Time - One Hour and a Half.
Clean the eels, cut them into pieces 2 inches long; put them in cold water well seasoned with salt, 2 doz. peppercorns and the vegetables, and a spoonful of vinegar. Bring to the boil, and skim well; then boil steadily for an hour, or longer if the eels are large. Take out the fish, slip out the bones, and cut the meat into small pieces. Put back the bones and boil the liquor quickly without the lid for half an hour, then strain off.
Dissolve the gelatine in a little cold water or gravy and stir in. If a very special dish is desired, the liquor can be clarified with the white of an egg in the same way as jelly. Rinse a mould in cold water, arrange in it the pieces of eel and a hard boiled egg cut into slices with a few sprigs of parsley. Strain the liquor over and stand away till cold. Turn out and serve with a salad.