Fried Eels

Before frying, soak the eel in a mixture of lemon peel, vinegar, salt and pepper for at least 24 hours.

Cut a large eel into thick slices, after skinning and cleaning; put the pieces into a basin with vinegar, the peel from two or three lemons, and a little each of salt and pepper, and let them soak for a day or so; take them out, drain, dip into batter, plunge into a fryingpan of boiling fat and fry. When done, drain, place on a napkin on a dish, and serve with a sauceboatful of reduced stock mixed with a little lemon juice and a pounded, boned anchovy.