Boiled Eels
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Ingredients
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4 small eels, sufficient water to cover them; a large bunch of parsley.

Method
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Choose small eels for boiling; put them in a stewpan with the parsley, and just sufficient water to cover them; simmer till tender. Take them out, pour a little parsley and butter over them, and serve some in a tureen.

Source: Mrs Beeton's Book of Household Management (1861)
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