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Conger Eel, Baked

Take a piece of conger eel weighing about two pounds, wash it thoroughly, and stuff it with a good forcemeat made with four parts of breadcrumbs to one of chopped parsley, a pinch of thyme, a little pepper, salt, and pounded mace, a small piece of butter, and the yolk of an egg. Bind the fish securely with string or tape, and put it into a deep dish with a little water. Dredge flour plentifully over it, place little lumps of butter on the top, and bake it in a good oven. Baste it often. When sufficiently cooked, take it out, thicken the gravy, and make it into any sauce you may like. Stewed tomatoes are very good served with it. Time, one hour. Probable cost, 3d. per pound. Sufficient for four or five persons.