ver with egg, and cover
with bread crumbs; fry of a nice brown in hot lard. If the eels are
small, curl them round, instead of cutting them up. Garnish with fried
parsley.

_Time_.--20 minutes, or rather less. _Average cost_, 6d. per lb.

_Seasonable_ from June to March.

_Note_.--Garfish may be dressed like eels, and either broiled or baked.

THE PRODUCTIVENESS OF THE EEL.--"Having occasion," says Dr.
Anderson, in the _Bee_, "to be once on a visit to a friend's
house on Dee-side, in Aberdeenshire, I frequently delighted to
walk by the banks of the river. I, one day, observed something
like a black string moving along the edge of the water where it
was quite shallow. Upon closer inspection, I discovered that
this was a shoal of young eels, so closely joined together as to
appear, on a superficial view, on continued body, moving briskly
up against the stream. To avoid the retardment they experienced
from the force of the current, they kept close along the water's
edge the whole of the way, following all the bendings and
sinuosities of the river. Where they were embayed, and in still
water, the shoal dilated in breadth, so as to be sometimes
nearly a foot broad; but when they turned a cape, where the
current was strong, they were forced to occupy less space and
press close to the shore, struggling very hard till they passed
it. This shoal continued to move on, night and day without
interruption for several weeks. Their progress might be at the
rate of about a mile an hour. It was easy to catch the animals,
though they were very active and nimble. They were eels
perfectly well formed in every respect, but not exceeding two
inches in length. I conceive that the shoal did not contain, on
an average, less than from twelve to twenty in breadth; so that
the number that passed, on the whole, must have been very great.
Whence they came or whither they went, I know not; but the place
where I saw this, was six miles from the sea."

EEL PIE.

253. INGREDIENTS.--1 lb. of eels, a little chopped parsley, 1 shalot;
grated nutmeg; pepper and salt to taste; the juice of 1/2 a lemon, small
quantity of forcemeat, 1/4 pint of bechamel (see Sauces); puff paste.

_Mode_.--Skin and wash the eels, cut them into pieces 2 inches long, and
line the bottom of the pie-dish with forcemeat. Put in the eels, and
sprinkle them with the parsley