Pare a fine lemon, and strip from it entirely the white inner rind; slice it, and remove the pips with care;
put it with a blade of mace, a small half-teaspoonful of white peppercorns, nearly twice as much of salt, and a moderate-sized bunch of parsley, into three pints of cold water.
Bring them gently to boil, and simmer them for twenty minutes; let them become quite cold;
then put in three pounds of eels skinned, and cleaned with great nicety, and cut into lengths of three or four inches; simmer them very softly from ten to fifteen minutes,
lift them with a slice into a very hot dish, and serve them with a good Dutch sauce, or with parsley and butter acidulated with lemon-juice, or with chili vinegar.
Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater
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