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Mayonnaise of Eels

Take an eel weighing from two to two and one-half pounds, clean, remove the head and skin and cut up in pieces about two and one-half inches in length; plunge them into salted water for a short time, then take out and wipe dry, and place in layers in a dish; sprinkle spice over each layer, pour over a little vinegar and water with a teaspoonful of isinglass dissolved in the water, and bake in a moderate oven. Take the pieces of eel out of the dish, put them in another, and when cold pour over a little mayonnaise sauce, garnish with a few springs of parsley, and serve.