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Spiced Eels in Jelly

Cut the meat from a knuckle of veal into pieces; put in the saucepan with the bone, well broken; cover with cold water, add two onions and such herbs as may be desired and simmer until the meat is in rags. Take out the meat and bone, add the juice of a lemon and the whites of two eggs well beaten; bring to the boiling point and boil for five minutes. Throw in one-quarter of a cupful of cold water, set off the fire for ten minutes, then strain through a fine cloth. Salt to taste and set aside. Cut two pounds of eels into two-inch pieces, scald with boiling water, drain and put in a saucepan. Add one cupful of white vinegar and one pint of the veal broth, four cloves, a dozen whole pepper corns, a bay leaf, one slice of onion and one teaspoonful of sugar; heat to the boiling point and simmer ten minutes. Drain, place in a large dish, pour the veal stock over the eels and put in a cool place until the jelly sets. Serve garnished with lemon.