Fried Eels

Cut a large eel into thick slices, after skinning and cleaning; put the pieces into
a basin with vinegar, the peel from two or three lemons, and a little each of salt and
pepper, and let them soak for a day or so ; take them out, drain, dip into batter,
plunge into a fryingpan of boiling fat and fry. When done, drain, place on a napkin
on a dish, and serve with a sauceboatful of reduced stock mixed with a little lemon
juice and a pounded, boned anchovy.