Eel Fried.

The freshly slaughtered eel is taken off, carefully gutted, washed, cut into nice pieces, which are salted a little, sprinkled with a little powdered sage and quickly fried in rising butter and Ceres for 15 to 20 min. Then put the eel in the jars, pour the sauce over it and sterilize for another 20 to 25 min.

When used, the eel is made hot and garnished with slices of lemon.

all : Home canning, from Mrs. Emilie Lösel,

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