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Eels, Entree Of

Take two large eels, bone them, and lay them flat; put light forcemeat, well seasoned, upon each; roll them up separately, bind them round with tape, put them into a stewpan with a gill of sherry, a clove of garlic, half a bay-leaf, four peeled shallots, a little thyme, and a pint of veal broth. Let them stew till done, then strain the liquor, skim it free from fat, season to taste, thicken with flour and butter, and reduce to half a pint. Put the eels into a deep dish, glaze the tops, and serve up with the sauce under them; place pieces of fried bread round the dish. Probable cost, 3s. 6d.