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Eels, Mayonnaise Of

Skin and empty an eel of about two pounds and a half weight, and cut it into lengths of two inches and a half. Throw the pieces into salt and water, and, when thoroughly cleansed, drain and dry them. Place them in neat layers, with spice between each layer, in a potting-dish. Pour a mixture of vinegar and water, with a little dissolved isinglass in it over the contents of the pot, and stew or bake in a moderate oven till tender. When sent to table, fill a dish with the pieces of eel, and pour over them as much mayonnaise sauce as will cover them; decorate according to taste, and surround the dish with lumps of jelly taken from the potting-dish. Time, about one hour to pot.