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Eel Patties

Skin and wash some middle-sized eels, and after having cut them into pieces of an inch long, soak in salt and water for an hour. When drained, put them into a stewpan with just enough hot water to cover them; add salt, pepper, a blade of mace, a little lemon-peel, and a sprig of parsley. When the fish will separate from the bone, which will be the case after eight or ten minutes' gentle stewing, divide each piece into two, and put them aside until the broth has stewed a little longer; then remove the lemon-peel, mace, etc. Thicken with butter and a little flour, flavour with lemon-juice or vinegar, and return the pieces of eel to the broth. Make patties as directed for mutton patties (see MUTTON PATTIES). Time, a quarter of an hour to bake the crust.