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Conger Eel, Boiled

Take a piece about twelve inches long from the thick part of a fine conger, tie it round with string, and put it into a stewpan with sufficient boiling water to cover it, add two tea-spoonfuls of salt, one of pepper, a breakfast-cupful of vinegar, a bunch of savoury herbs, and about two ounces of butter or dripping. Let it boil, then draw it to the side of the fire, and let it simmer gently for half an hour. Drain, and serve on a hot napkin. Send melted butter to table with it. Time, forty minutes. Probable cost, 3d. per pound. Sufficient for six persons.