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Fried Eels Clean eels, cut in halves lengthwise, spread thinly with a spoon or whisk until stiff and dry, and add stock. Bind with butter and flour cooked together. Royal Soup 1 cup milk 1 egg ¼ cup raisins stoned and quartered, or ¼ teaspoon pepper 5 slices toast Put butter into kettle; when melted, add three tablespoons butter, three minutes.