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Eels, Potted

Cooked in this manner they are said to be richer and better when unskinned. Choose young eels, and cleanse them as follows. Hold the head of the fish in your left hand, grasp it firmly between the thumb and finger; in the other hand have ready a cloth with a good quantity of coarse salt; draw the eel through, pressing it tightly as it passes through the salt, then soak in salt and water one hour. When thoroughly cleansed, cut them into pieces about two inches long, put them into a brown earthen pot with a cover, season with salt, pepper, and allspice. Pour vinegar and water on them, and bake in a slow oven till tender.