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Potted Eels

After cleaning the eels cut them into three-inch lengths; bone and season well with salt, black pepper and a small quantity of mace; pack them closely in jars and leave for a few hours; then cover them with a plain water-paste and bake in a moderate oven. The eels will be cooked in about an hour; take them out of the oven and leave until cold; then take off the paste and pour a little clarified butter over them.