Stewed Eels (II)

Ingredients

• 2 lb middling-sized eels
• 1 pint medium stock, No. 105
• 1/4 pint port wine
• salt
• cayenne, and mace to taste
• 1 teaspoonful essence of anchovy
• the juice of 1/2 a lemon

Instructions

1. Skin, wash, and clean the eels thoroughly;
2. cut them into pieces 3 inches long, and put them into strong salt and water for 1 hour; dry them well with a cloth, and fry them brown.
3. Put the stock on with the heads and tails of the eels, and simmer for 1/2 hour;
4. strain it, and add all the other ingredients.
5. Put in the eels, and stew gently for 1/2 hour, when serve.