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Jellied Eels

900g (2lb) eels
pinch grated nutmeg
zest and juice of half a lemon
handful chervil, chopped
handful parsley, chopped
600 ml (1 pint) fish stock
1 small finely chopped onion
1 small finely chopped carrot
1 small finely chopped rib celery
bouquet garni
15g (1/2 oz) gelatine

Skin and bone the eels but do not cut them up. Lay them on the
table, skin side down and sprinkle with grated nutmeg, a little
grated lemon zest and the chopped herbs.

Cut the fish into pieces about 4 inches long. Roll up each piece
and tie with strong cotton or fine string. Put the stock, vegetables
and bouquet garni into a saucepan and bring to he boil. Add the
eels and simmer very gently until tender, for about 1/2 hour.

Lift out the fish take off the cotton or string and place the eels
in a basin. Measure the stock and make up to 450 ml (3/4 pint)
with water.

Add the gelatine to the lemon juice to dissolve the gelatine, then
add this to the hot stock. Stir until completely dissolved. Strain
this over the fish and leave to set.

Turn out when cold and serve with a green salad and sliced gherkins.
And please mind the bones!

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