1 saltspoonful salt.
About 2 pounds of eels.
3 table-spoonfuls melted butter.
Chopped parsley to taste.
Make a liquor in which to boil the eels, of the vinegar, water, onion, pepper, salt and mace. Boil—closely covered—fifteen minutes, when strain and put in the eels, which should be cleaned carefully and cut into pieces less than a finger long. Boil gently nearly an hour. Take them up, drain dry, and put into a sauce made of melted butter and chopped parsley. Set the vessel containing them in another of hot water, and bring eels and sauce to the boiling point, then serve in a deep dish.
Eels Stewed à l’Americain.
3 pounds eels, skinned and cleaned, and all the fat removed from the inside.
1 young onion, chopped fine.
4 table-spoonfuls of butter.