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Eel Patties (Boil a quart of milk thicken)

Boil a quart of milk, thicken it with a heaping tablespoonful of dissolved flour. Add to it three pounds of cold boiled eels divided into small pieces, season with salt and pepper, and send to table. Put the hot water dish on the chafing dish frame, put in a pint of hot water, place the chafing dish proper over this and put in an ounce of butter, stir it until of a creamy consistency, add the milk and eel and stir until quite thick, then fill hot patty shells and serve. If liked, a can of mushrooms chopped up may be added.

The chafing dish can be dispensed with and eel patties served as a course for dinner.