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Eels To Pot

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







Into an earthen pan put Jamaica and common pepper, pounded fine, and

salt; mix them and strew some at the bottom of the pan; cut your eels

and lay them over it, and strew a little more seasoning over them. Then

put in another layer of eels, repeating this process till all the eels

are in. Lay a few bay leaves upon them, and pour as much vinegar as you

may think requisite; cover the pan with brown paper and bake them. Pour

off the liquor, cover them with clarified butter, and lay them by for

use.











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