EEL. 35 



into pieces three inches in length, scoring them across 

 in two or three places, without separating them; dust 

 them with flour, and fry them in boiling lard till they 

 become of a good brown colour. To vary the dish, 

 the eels may be dipped in batter, and sprinkled with 

 finely-grated bread-crumbs. Serve with melted butter. 



Spitchcock. Choose some large eels, and having 

 skinned and cleaned them, cut them into pieces three or 

 four inches long, sprinkle them with pepper and salt, 

 beat up an egg, and dip them into it, afterwards cover- 

 ing them with a mixture of bread-crumbs, chopped 

 parsley, and pepper and salt. This having been done, 

 broil or fry, as preferred. They may be eaten with either 

 melted-butter, parsley and butter, or mustard-sauce. 



Potted. Having skinned, cleaned, and boned the 

 eels, cover them well with pepper, salt, and a little 

 cayenne, and let them lie for a few hours; then cut 

 them into small pieces, and bake them, closely packed 

 in a dish, with a paste over them, to prevent any of 

 the flavour from escaping; remove the paste when 

 quite cold, and cover the eels to the thickness of an 

 inch with clarified butter. 



D 2 



