, shalots, nutmeg, seasoning, and
lemon-juice, and cover with puff-paste. Bake for 1 hour, or rather more;
make the bechamel hot, and pour it into the pie.

_Time_.--Rather more than 1 hour.

_Seasonable_ from August to March.

COLLARED EEL.

254. INGREDIENTS.--1 large eel; pepper and salt to taste; 2 blades of
mace, 2 cloves, a little allspice very finely pounded, 6 leaves of sage,
and a small bunch of herbs minced very small.

_Mode_.--Bone the eel and skin it; split it, and sprinkle it over with
the ingredients, taking care that the spices are very finely pounded,
and the herbs chopped very small. Roll it up and bind with a broad piece
of tape, and boil it in water, mixed with a little salt and vinegar,
till tender. It may either be served whole or cut in slices; and when
cold, the eel should be kept in the liquor it was boiled in, but with a
little more vinegar put to it.

_Time_.--2 hours. _Average cost_, 6d. per lb.

_Seasonable_ from August to March.

HAUNTS OF THE EEL.--These are usually in mud, among weeds, under
roots or stumps of trees, or in holes in the banks or the
bottoms of rivers. Here they often grow to an enormous size,
sometimes weighing as much as fifteen or sixteen pounds. They
seldom come forth from their hiding-places except in the night;
and, in winter, bury themselves deep in the mud, on account of
their great susceptibility of cold.

EELS A LA TARTARE.

255. INGREDIENTS.--2 lbs. of eels, 1 carrot, 1 onion, a little flour, 1
glass of sherry; salt, pepper, and nutmeg to taste; bread crumbs, 1 egg,
2 tablespoonfuls of vinegar.

_Mode_.--Rub the butter on the bottom of the stewpan; cut up the carrot
and onion, and stir them over the fire for 5 minutes; dredge in a little
flour, add the wine and seasoning, and boil for 1/2 an hour. Skin and
wash the eels, cut them into pieces, put them to the other ingredients,
and simmer till tender. When they are done, take them out, let them get
cold, cover them with egg and bread crumbs, and fry them of a nice
brown. Put them on a dish, pour sauce piquante over, and serve them hot.

_Time_.--1-1/2 hour. _Average cost_, 1s. 8d., exclusive of the sauce
piquante.

_Seasonable_ from August to March. _Sufficient_ for 5 or 6 persons.

VORACITY OF THE EEL.--We find in a note upon Isaac Walton, by
Sir John Hawkins, that he knew of eels, when kept in ponds,
frequently destroying ducks. From a canal near his hou