INGREDIENTS.--2 lbs. of middling-sized eels, 1 pint of medium stock, 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, then serve.
Time.--2 hours.
Seasonable from June to March.
Sufficient for 5 or 6 persons.
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, then serve.
Time.--2 hours.
Seasonable from June to March.
Sufficient for 5 or 6 persons.
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