Clean, split, and bone one large eel, and season with salt and pepper. Chop together three hard-boiled eggs, a beet, a tablespoonful of capers, two pickles, one onion, and three anchovies. Add salt and pepper, cover the eel with the mixture, tie in a cloth, and cook with a bay-leaf for half an hour in equal parts of vinegar and water. Drain, untie, and put into a mould with aspic jelly, or with beef stock to which sufficient dissolved gelatine has been added. Serve cold with Mayonnaise.
EELS EN BROCHETTE
Boil the eel in a court bouillon and cut into two-inch pieces. Dip into egg and crumbs and string on steel skewers, alternating with squares of bacon. Bake in the oven and serve on toast.
CREAMED EELS
Clean and cut up the eels, and stew according to directions previously given. Pour over a Cream Sauce, seasoned with salt, paprika, onion juice, and minced parsley.
FIFTEEN WAYS TO COOK FINNAN-HADDIE
BOILED FINNAN-HADDIE—I
Divide into convenient pieces, cover with boiling water, add a teaspoonful of sugar, and boil for fifteen minutes. Take up on a hot platter, remove the skin, and dot with butter.
BOILED FINNAN-HADDIE—II
Cover the fish with boiling water, boil for five minutes, drain, cover with melted butter, and serve with plain boiled potatoes.