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Eels, Plain Broiled

In order to kill eels pierce the spinal marrow, near the back part of the skull, with a sharp instrument. Skin, and remove the head and tail; cut into pieces about three inches long; season with pepper and salt, lemon juice and two spoonfuls of oil; few minutes before dinner, broil them of a light color, dish them up on a napkin with fried parsley, and serve with tomato or Tartare sauce, in a sauce boat separately.