Eels a la Tartare

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Skin, draw, and cut the eels into pieces an inch long; half cook them by gently and partially boiling them in water with a little salt and vinegar; and when drained and cold, bread-crumb and fry them; dish up the pieces of eel upon some Tartar sauce, No. 38, already poured in the centre of the dish for that purpose.

No. 270