"The last time I asked her to chaperone us girls she said she would as soon chaperone a trio of eels.

BOILED EELS.

249. INGREDIENTS.4 small eels, sufficient water to cover them; a large bunch of parsley.

Mode.Choose small eels for boiling; put them in a stewpan with the parsley, and just sufficient water to cover them; simmer till tender.

STEWED EELS.

of eels, 1 pint of rich strong stock, No. 104, 1 onion, 3 cloves, a piece of lemon-peel, 1 glass of port or Madeira, 3 tablespoonfuls of cream; thickening of flour; cayenne and lemon-juice to taste.

Wash and skin the eels, and cut them into pieces about 3 inches long; pepper and salt them, and lay them in a stewpan; pour over the stock, add the onion stuck with cloves, the lemon-peel, and the wine.

Strain the gravy, stir to the cream sufficient flour to thicken; mix altogether, boil for 2 minutes, and add the cayenne and lemon-juice; pour over the eels and serve.

FRIED EELS.

Upon closer inspection, I discovered that this was a shoal of young eels, so closely joined together as to appear, on a superficial view, on continued body, moving briskly up against the stream.

They were eels perfectly well formed in every respect, but not exceeding two inches in length.

INGREDIENTS.1 lb. of eels, a little chopped parsley, 1 shalot; grated nutmeg; pepper and salt to taste; the juice of 1/2 a lemon, small quantity of forcemeat, 1/4 pint of béchamel (see Sauces); puff paste.

Put in the eels, and sprinkle them with the parsley, shalots, nutmeg, seasoning, and lemon-juice, and cover with puff-paste.

of eels, 1 carrot, 1 onion, a little flour, 1 glass of sherry; salt, pepper, and nutmeg to taste; bread crumbs, 1 egg, 2 tablespoonfuls of vinegar.

Skin and wash the eels, cut them into pieces, put them to the other ingredients, and simmer till tender.

VORACITY OF THE EEL.We find in a note upon Isaac Walton, by Sir John Hawkins, that he knew of eels, when kept in ponds, frequently destroying ducks.

From a canal near his house at Twickenham he himself missed many young ducks; and on draining, in order to clean it, great numbers of large eels were caught in the mud.

EELS EN MATELOTE. 256.

INGREDIENTS.5 or 6 young onions, a few mushrooms, when obtainable; salt, pepper, and nutmeg to taste; 1 laurel-leaf, 1/2 pint of port wine, 1/2 pint of medium stock, No. 105; butter and flour to thicken; 2 lbs. of eels.

Wash, and cut up the eels into pieces 3 inches long; put them in the stewpan, and simmer for 1/2 hour.

Make round the dish, a border of croutons, or pieces of toasted bread; arrange the eels in a pyramid in the centre, and pour over the sauce.

They are dressed as eels.

FISH PIE, WITH TENCH AND EELS. 349.

Clean and bone the tench, skin and bone the eels, and cut them into pieces 2 inches long, and leave the sides of the tench whole.

that's the way the young dogs always bark afore they're broke in, and gets to like it, as the eels does skinning.