alad.

BAKED EELS

Skin and parboil, cut into two-inch pieces, and put into a baking-pan.
Dredge with flour, season with salt and pepper and add half a cupful
of water. Bake for twenty minutes and take out. Thicken the gravy
with a tablespoonful of flour rubbed smooth with a little of the
liquid. Add a tablespoonful of butter, a teaspoonful of Worcestershire
sauce, and enough boiling water to make the sauce of the proper
consistency. Bring to the boil and pour around the eels.

BAKED EELS WITH TARTAR SAUCE

Clean and skin two large eels. Wrap in a wet cloth and simmer for
fifteen minutes in court bouillon. Cook in the liquor. Take out,
wipe dry, and cover with seasoned crumbs. Spread with two eggs
beaten with one tablespoonful of olive-oil and sprinkle with crumbs.
Put into a baking-pan with two tablespoonfuls
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of butter, and bake for half an hour, basting twice. Serve with
Tartar Sauce.

ENGLISH EEL PIE

Skin, clean, and cut up two large eels. Cook with one tablespoonful
of butter, half a cupful of chopped mushrooms, a tablespoonful of
chopped parsley, a minced onion, a bay-leaf, salt, pepper, the
rind of a lemon, a wineglassful of Sherry and a cupful of beef
stock. Cook until the eels are tender, strain the sauce, and thicken
with butter and flour. Line a baking-dish with pastry, put the
eels in it, and pour the sauce over, with sliced hard-boiled eggs
on top. Cover with pastry, brush with yolk of egg, and bake for
an hour in a moderate oven. Serve either hot or cold.

COLLARED EELS

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.

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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.

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FIFTEEN WA