Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 113

Wash your eels well in their skins with salt and water; dry and slit them; take out the back-bone, and slash them: season them with chopped parsley, thyme, salt, and pepper. Clean the inside with melted butter; cut them into pieces about three inches long and broil them; make the sauce with butter and orange juice.