stock, No. 105, 1/4 pint of port wine; salt, cayenne, and mace to taste;
1 teaspoonful of essence of anchovy, the juice of 1/2 a lemon.
_Mode_.--Skin, wash, and clean the eels thoroughly; cut them into pieces
3 inches long, and put them into strong salt and water for 1 hour; dry
them well with a cloth, and fry them brown. Put the stock on with the
heads and tails of the eels, and simmer for 1/2 hour; strain it, and add
all the other ingredients. Put in the eels, and stew gently for 1/2
hour, when serve.
_Time_.--2 hours. _Average cost_, 1s. 9d.
_Seasonable_ from June to March.
_Sufficient_ for 5 or 6 persons.
FRIED EELS.