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EELS (a la Tartare)

Skin and cleanse two or three eels, cut them into pieces of two inches, and let these lie half an hour in salt and water. Take equal quantities of red wine and stock broth (a gill of each); simmer the pieces of eel in this until nearly done. When cool dip each section separately into oiled butter or beaten egg, cover with bread-crumbs, and broil or fry till all are nicely browned. Serve with tartar sauce on the dish (see TARTAR SAUCE). Bread crusts browned in the oven, and then pounded fine, make the best crumbs for eels. Time, twenty-five minutes to simmer; to fry, five minutes. Sufficient, two pounds, for five or six persons.