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Fricassee of Eel

Skin and clean some eels and cut off their heads; chop them up into small pieces and put into a fryingpan with sufficient white wine and water in equal parts to cover; season with mace, pepper, nutmeg, cloves, sweet herbs, allspice and salt according to taste. Set the pan over a good fire and boil until the eels are quite tender, then put them on a dish. Pound in a mortar two anchovies and add them to the liquor with a little butter and yolks of eggs to thicken. Pour this over the fish, and serve.