34 EEL, 



In the spring and summer, when the water is low, 

 the eels will be found skulking in holes in the banks, 

 not far from the surface; or between planks, stones, or 

 other objects that will afford shelter. In winter, 

 they coil themselves up, and lie together in large 

 numbers in a torpid state, buried in the mud and sand. 



Eels form a nutritious article of food, although the 

 larger sort are difficult of digestion, in consequence of 

 the quantity of oil contained in them. Some of this 

 may be got rid of, however, by boiling the eel gently 

 for some time, during which the oil rises to the surface 

 of the water. This, no doubt, destroys some of the 

 richness of the fish, but persons having weak stomachs 

 should submit to that as the lesser evil of the two. 

 Eels may be cooked in a variety of ways. The fol- 

 lowing are the most approved : 



Stewed. Having skinned and cleaned the fish, and 

 cut them into pieces of about three inches in length, 

 take an onion, a little thyme and parsley, two or three 

 bay -leaves, some pepper, a pint of good gravy, half a 

 pint of vinegar, and four anchovies bruised in a mortar; 

 and put the whole, with a pint of port wine, or French 

 red wine, into a stew-pan, and let them boil for about 

 ten minutes. Then take out the fish, and let the same 

 continue boiling until it is considerably reduced. 

 Thicken it with a little flour, previously rubbed 

 smooth in a little cold water. Put the eels in again, 

 and let them boil until they are found to be tender. 



Boiled. Choose the smaller description of eels, and 

 when they are skinned and well cleaned, cut off the 

 heads, and put the fish into boiling salt and water, 

 adding a little vinegar. Parsley and butter is gene- 

 rally served with them. 



Fried. Having properly cleaned the fish, cut them 



