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Collared Eels

(Germany.) Clean and split and bone one large eel, dust it with salt and pepper and set aside. Chop 3 hard-boiled eggs, 1 beet, a tablespoonful of capers, 2 pickles, 1 onion, and 3 anchovies, with salt and parsley. Cover the eels with this, tie in a cloth, and cook for 1/2 hour in half water and half vinegar and a bayleaf. Drain, untie, and put in a mould with sufficient melted aspic jelly and turn out on a dish, with mayonnaise, when cold.