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EELS, BOILED, FOR CONVALESCENTS (Invalid cookery)

When the skin has been drawn off the eel, place it before a clear fire, or on a gridiron over a fire, to rid it of the oily matter. When it has parted with the fat (which will be in about ten minutes), scrape and wash it in warm water, and then put it into a saucepan with more hot water--about one quart--add a bunch of parsley, and a small quantity of salt, and simmer till done. Serve with a little of the broth in the dish, to which some minced parsley has been added. It should be simmered for twenty minutes. Probable cost, 6d. to 1s. per pound.