335 | Blanched Eels.
—Select a pound and a half of well-skinned eels, cut them into pieces and tie them in rings; put them with cold water in a saucepan, with a good pinch of salt and a little vinegar, a sprig of thyme, two bay-leaves, twelve whole peppers, a quarter of a bunch of parsley-roots, one onion, and one carrot. Place them on a slow fire, and take them off before they boil; lay them in an earthen jar with the water they were boiled in. (These can be used for frying or boiling, according to need).