Mrs. Beeton's All About Cookery

The most trusted name in the Victorian kitchen, arranged A to Z: over a thousand recipes with the price of every dish worked out to the penny — including what to serve at a ball supper, and how to carve what you serve.

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Eels, Boiled

pint of medium stock, butter and flour to
pint of medium stock, butter and flour to

INGREDIENTS for dish sufficient for 4 or 5 persons.-4 small eels, sufficient water to cover them; a large bunch of parsley. AVERAGE COST, 10d. per lb.

Choose small eels for boiling; put them into a stewpan with the parsley, and just sufficient water to cover them; simmer till tender. Take them out, pour a little parsley and butter over them, and serve some in a tureen.

TIME. hour.

SEASONABLE from June to March.

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