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Eels, Baked

Take a large eel that has been skinned and well cleansed. Fill it with a forcemeat composed of the following ingredients: three table-spoonfuls of bread-crumbs, and the same quantity of shelled shrimps, a little pounded mace, pepper, salt, and two ounces of butter, pounded to a paste. with the beaten yolk of an egg. When stuffed, put the eel into a round baking-dish with water and sherry, the quantity of the former being twice as much as that of the latter, add two or three ounces of butter, and bake. When ready to serve, skim and strain the gravy, and pour it over the fish. Garnish with slices of lemon. Time, three-quarters of an hour to bake. Probable cost, 6d. to 1s. per pound. Sufficient for two or more persons.