General   (General discussion, talk about anything.)

Here's an old recipe for eels. Skin and gut the eels and place on an old bread board. Marinate over night with 1/2 glass of single malt whisky and a large knob of best butter. In the morning place two cloves of garlic in the fish pour over 1 tub of cream and with two tablespoons of brandy and honey. Place chopped onions and mushrooms around the edges of the fish and cover with some roast chestnuts which have been soaked in brandy. Cook on a low light for 6 hours, until the juices are running from the fish. Remove from oven, throw the eels away, and eat the board.