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Conger Eel, Roasted

Take a piece from the middle of a large conger eel, about twelve inches in length, clean it without opening. Make a forcemeat of bread-crumbs, shredded suet, parsley, lemon-thyme, pepper, and salt; bind with an egg and stuff the eel full, securing both ends with a buttered paper. Dredge it with flour, and baste frequently; throw a tumbler of cider into the dripping-pan, or, if cider is not to be had, a small quantity of vinegar. When half done, change the end by which it hangs, and continue to baste till quite done. It may be baked in an oven, but is more liable in that case to be dry and overdone. Time, about one hour. Probable cost, 3d. to 6d. per pound.