Skin and bone the eels; season them with mace, chopped eschalots, pepper, salt and pimento. Roll up the whole, and tie it firmly with tape; put it in a stew-pan with a pint of veal _stock_, half pint of white wine, and half as much vinegar; and let them simmer till done. Then put them into a dish; skim off the fat, and season with salt. Clear the liquor by simmering it a few minutes, with the white of two eggs, and pass it through a cloth: after which boil it till it becomes a thick jelly when cold. Then take the tape from the eels, and pour the liquid transparent jelly over the fish. BEST METHOD OF PRESERVING ALL KINDS OF COOKED BUTCHER’S MEAT, FISH, OR POULTRY. Of all the methods of preserving animal substances for domestic purposes, or sea store, the process found out by Mr. Appert, and pursued in this metropolis upon a large scale by Messrs. Donkin and Gamble, is unquestionably the best. It is as follows: Let the substance to be preserved be first par-boiled, or rather somewhat more, the bones of the meat being previously removed. Put the meat into a tin cylinder, fill up the vessel with the broth, and then solder on the lid, furnished with a small hole. When this has been done, let the tin vessel, thus prepared, be placed in water and heated to the boiling point to complete the remainder of the cooking of the meat. The hole in the lid is now closed perfectly, by soldering, whilst the air is rushing out. The vessel is then allowed to cool, and from the diminution of volume in the contents, in consequence of the reduction of temperature, both ends of the cylinder are pressed inwards and become concave. The tin cases, thus hermetically sealed, are exposed in a _test-chamber_ for at least a month, to a temperature above what they are ever likely to encounter; from 90° to 110° Fahrenheit. If the process has failed, putrefaction takes place, and gas is evolved, which in process of time will bulge out both ends of the case, so as to render them convex instead of concave. But the contents of whatever cases stand this test, will infallibly keep perfectly sweet and good in any climate, and for any length of time. If there was any taint about the meat when put up, it inevitably ferments, and is detected in the _proving_ process.