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Eels A La Tartare

Cut the eels in three-inch lengths or truss them whole, in a circular form; put into a stewpan with sliced carrot, onion, parsley, bay leaf and thyme, a few pepper corns and salt; moisten with a gill of vinegar and little water; put on the fire to boil, and when done, set aside to cool in their liquor; then drain, trim, roll in egg and bread crumbs; fry a pretty color, dish with fried parsley, and send to table with some Tartare sauce in a sauce boat.