Boiled Eels.
The small ones are preferable. Do them in a small quantity of water, with a good deal of parsley, which should be served up with them and the liquor.
Serve chopped parsley and butter for sauce.
Eel Broth,
Very nourishing for the sick.
As above; but to be stewed two hours, and an onion and peppercorns added: salt to taste.
Collared Eels.
Bone a large eel, but do not skin it: mix pepper, salt, mace, pimento, and a clove or two, in the finest powder, and rub over the whole inside: roll it tight, and bind it with a coarse tape. Boil it in salt and water till enough; then add vinegar, and when cold, keep the collar in pickle. Serve it whole, or in slices, garnished with parsley. Chopped sage, parsley, and a little thyme, knotted marjorum, and savory, mixed with the spices, greatly improve the taste.
Perch and Tench.
Put them in cold water, boil them carefully, and serve with melted butter and soy.