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Eels, Broiled

Clean and skin two eels; if large ones, cut them into pieces of three or four inches; if small, they should be curled round, but first sprinkled with a mixture of chopped parsley, pepper, salt, and a little powdered sage, then rubbed or dipped in yolk of egg, and strewn with bread-crumbs. Broil over a clear fire till lightly browned. Send to table melted butter sharpened with lemon-juice. Time, twenty minutes. Probable cost, from 6d. to 1s. per pound. Sufficient for four or five persons.