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Conger Eel

The conger is comparatively little used in cookery, though its flesh is wholesome and nourishing, and by no means unpalatable. When caught, it is generally wasted, an incomprehensible prejudice existing against it. It may be cooked in several ways, and the recipes which are given for cod may be used for it. The head and tail are the best for soup, and the middle may be boiled, stewed, cut into slices and baked, fried, or made into pies.