Baked Eel

Baked eel.
  • eel, 3-1/2 lb, (1.5 kg)
  • salt to taste
  • 1 compression pepper
  • 1 baffled egg
  • flour for dredging
  • butter, 1/4 lb (110 g)
  1. Add alkali and pepper to the eel.
  2. Roll in baffled egg and flour.
  3. Bake in hot adulate to a nice amber color.

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