1 onion, 3 cloves, a piece of lemon-peel, 1 glass of port or Madeira, 3
tablespoonfuls of cream; thickening of flour; cayenne and lemon-juice to
taste.

_Mode_.--Wash and skin the eels, and cut them into pieces about 3 inches
long; pepper and salt them, and lay them in a stewpan; pour over the
stock, add the onion stuck with cloves, the lemon-peel, and the wine.
Stew gently for 1/2 hour, or rather more, and lift them carefully on a
dish, which keep hot. Strain the gravy, stir to the cream sufficient
flour to thicken; mix altogether, boil for 2 minutes, and add the
cayenne and lemon-juice; pour over the eels and serve.

_Time_.--3/4 hour. _Average cost_ for this quantity, 2s. 3d.

_Seasonable_ from June to March.

_Sufficient_ for 5 or 6 persons.

THE COMMON EEL.--This fish is known frequently to quit its
native element, and to set off on a wandering expedition in the
night, or just about the close of clay, over the meadows, in
search of snails and other prey. It also, sometimes, betakes
itself to isolated ponds, apparently for no other pleasure than
that which may be supposed to be found in a change of
habitation. This, of course, accounts for eels being found in
waters which were never suspected to contain them. This rambling
disposition in the eel has been long known to naturalists, and,
from the following lines, it seems to have been known to the
ancients:--

"Thus the mail'd tortoise, and the wand'ring; eel,
Oft to the neighbouring beach will silent steal."

II.

251. INGREDIENTS.--2 lbs. of middling-sized eels, 1 pint of medium
stock, No. 105, 1/4 pint of port wine; salt, cayenne, and mace to taste;
1 teaspoonful of essence of anchovy, the juice of 1/2 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 1/2 hour; strain it, and add
all the other ingredients. Put in the eels, and stew gently for 1/2
hour, when serve.

_Time_.--2 hours. _Average cost_, 1s. 9d.

_Seasonable_ from June to March.

_Sufficient_ for 5 or 6 persons.

FRIED EELS.

252. INGREDIENTS.--1 lb. of eels, 1 egg, a few bread crumbs, hot lard.

_Mode_.--Wash the eels, cut them into pieces 3 inches long, trim and
wipe them very dry; dredge with flour, rub them o