Eels To Stew Recipe

Take five pounds of middling shafflings, cut off their heads, skin, and

cut them in pieces as long as your finger. Wash them in several waters;

dry them well with a cloth, lay them in a pan, sprinkle over them half

an ounce of white salt, and let them lie an hour. Lay them in a stewpan,

and add half a pint of French white wine, a quarter of a pint of water,

two cloves beaten, a blade of mace, a large onion peeled, and the rind

of a lemon; stew all these gently half an hour: then take the eels out

of the liquor, skim off all the fat, and flour the eels all over; put to

the liquor in which they were stewed an anchovy, washed and boned, and

mix sorrel and parsley, half a handful of each, and half a pound of

fresh butter. Let it just boil up; put in the eels; when they boil, lay

them on sippets in your dish, and send them up hot to table.

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