Skin, open, and cleanse one fine eel (or more), cut it into finger-lengths, rub it with a mixed seasoning of salt and white pepper, and leave it for half an hour. Wipe it dry, wrap each length in sage leaves, fasten them round it with coarse thread, roll the eel in good salad oil or clarified butter, lay it on the gridiron, squeeze lemon-juice over, and broil it gently until it is browned in every part. Send it to table with a sauce made of two or three ounces of butter, a tablespoonful of chili, tarragon, or common vinegar, and one of water, with a little salt; to keep this smooth, proceed as for the Norfolk sauce. Broiled fish is frequently served without any sauce. A quite simple one may supply the place of that which we have indicated above: eels being of so rich a nature, require no other.