311—Eel au Vert à la Flamande

Remove the skin from, and cut into small pieces, two lbs. of small eels. Stiffen the pieces in butter, moisten with one pint of beer, season, and set to cook for ten minutes. Add the herbs enumerated above, raw and roughly chopped. Once more set to cook for seven or eight minutes, thicken with fecula if the sauce is too thin, and transfer the whole to a bowl to cool. Serve very cold.