I tried Mrs. Beeton's Eels à la Tartare this week, and I must say, it was a journey back in time that left me with a newfound appreciation for the humble eel. I found the process of preparing the eel to be surprisingly satisfying, and the combination of the sherry and vinegar in the sauce piquante added a delightful tang that I hadn't expected. The biggest surprise was how tender the eel became after simmering in the aromatic mixture of carrots, onions, and sherry. It was almost like the eel had been transformed into a delicate, flaky fish. This dish would be perfect for the adventurous weeknight cook looking to expand their culinary horizons. The technique of simmering the eel in the flavored liquid is a great way to infuse it with flavor and tenderize the meat. I served the eels with a side of roasted potatoes and a simple green salad, and it made for a hearty and satisfying meal. If you're up for a challenge and want to try something truly old-fashioned, give this recipe a go. Just be prepared to spend some time in the kitchen, as the process is a bit involved. But trust me, the results are worth it.