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Eels, Stewed

Divide four large eels into pieces of about two inches, and season them with pepper, salt, and a little pounded mace. Lay them in a deep dish with a little veal stock, a bundle of sweet herbs, and a very little chopped parsley sprinkled between the layers. Tie down with a paper, first putting some small bits of butter on the top. Stewed eels are always best when done in a moderate oven. Time, one hour or more. Probable cost, 6d. to 1s. per pound.