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Eels To Collar

(Fish.) - (The Lady's Own Cookery Book)







Scour large silver eels with salt; slit them, and take out the

back-bones; wash and dry them; season with shred parsley, sage, an

onion, and thyme. Then roll each into collars, in a cloth; tie them

close with the heads, bones, and a bundle of herbs, and boil them in

salt and water. When tender, take them up, and again tie them close;

drain the pickle, and put them into it.











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