Broiled Eels with Sage (Entrée) (German receipt. Good)

Instructions

1. Skin, open and cleanse one fine eel (or more) and cut it into finger-lengths.
2. Rub it with a mixed seasoning of salt and white pepper and leave it for half an hour.
3. Wipe it dry. Wrap each length in sage leaves and fasten them round it with coarse thread.
4. Roll the eel in good salad oil or clarified butter and lay it on the gridiron.
5. Squeeze lemon-juice over, and broil it gently until it is browned in every part.
6. For the sauce: two or three ounces of butter, a tablespoonful of chili, tarragon or common vinegar, and one tablespoonful of water, with a little salt. To keep it smooth, proceed as for the Norfolk sauce of Chapter V.
7. Acton's note: broiled fish is frequently served without any sauce, and eels, being of so rich a nature, require no other than a quite simple one.