POACHED EEL

wegorz z wody

Place 2-2 1/2 lbs. cleaned, skinned eel, cut into 3 inch portions in pot, cover with 6 cups hot, strained broth and cook on low heat for about 20 minutes.

On serving platter, sprinkle with lemon juice and garnish with chopped dill. Serve with boiled potatoes and a grated, mayonnaise-laced salad.