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Eels, Boiled

Soak three or four small eels in strong salt and water for an hour. Drain them, and put them into a stewpan, with just the quantity of water requisite to cover the fish. Add a bunch of parsley, and let the eels simmer about half an hour. Serve in a shallow dish, with melted butter sharpened with plenty of lemon-juice. Sufficient for four persons.