EELS, Boiled.
Ingredients.—4 small eels, sufficient water to cover them; a large bunch of parsley. Mode.—Choose small eels for boiling; put them into a stewpan with the parsley, and just sufficient water to cover them; simmer till tender. Take them out, pour a little parsley and butter over them, and serve some in a tureen. Time.—½ hour. Average cost, 6d. per lb. Seasonable from June to March. Sufficient for 4 persons.