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Pepper and Salt (One tablespoonful of Lemon)

One tablespoonful of Lemon Juice.

Two tablespoonfuls of Mushroom Ketchup.

Cut up the eels into pieces between two and three inches long. Cut off the heads and tails and stew them in half a pint of meat stock. Strain out the heads and tails when they are thoroughly cooked, and mix into the stock a little pepper and salt, a tablespoonful of lemon-juice, and two tablespoonfuls of mushroom ketchup. Put the pieces of eel into a pie-dish, pour in this sauce, cover with a good crust, and bake.