EELS, Stewed.
Ingredients.—2 lbs. of middling-sized eels, 1 pint of medium stock, ¼ pint of port wine; salt, cayenne, and mace to taste; 1 teaspoonful of essence of anchovy, the juice of ½ 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 ½ hour; strain it, and add all the other ingredients. Put in the eels, and stew gently for ½ hour, when serve. Time.—2 hours. Average cost, 1s. 9d. Seasonable from June to March. Sufficient for 5 or 6 persons.