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Eels, Rolled

Skin, clean, and dry a good-sized eel; split it down one side, and remove the principal bones. Chop finely some parsley, tarragon, and a little sage and onion, and mix them with the yolks of two or three hard-boiled eggs. Rub the fish well with salt and pepper, and fill it with a layer of the mixture; tie it firmly. Boil for half an hour or till tender in equal parts of water and vinegar, with the addition of a bay-leaf, an onion, two or three cloves, a few peppercorns, and salt to taste. Untie the fish and put it into an earthenware vessel, strain the liquor and pour it over. When cold serve with a mayonnaise or a remoulade sauce. Probable cost, 1s. 6d.