Show COOKING THE EEL IN JAPAN Patron Chooses His Delicacy Which Is Prepared for the Table Before Be-fore His Eyes Entering n Japanese restaurant a guest who wishes broiled eels and rice Is led to a tank of squirming freshwater fresh-water eels and bidden to point out the object of his preference The cook who stands by says thu Delineator selects the wriggling victim of his choice strikes Its head smartly upon a 1 wood block and squatting by It grasps the creatures neck Inserts a knife in the left side of the vertebrae and dextrously runs it down to the tall then rapidly applying his instrument Instru-ment to the other side of the backbone back-bone repeats the process leaving tho eel split open Then chopping the flattened eel into In-to threeInch lengths the pieces are plunged into boiling water to make the skin tender long bamboo splints used as skewers are thrust through them and they are then placed on rods over glowing charcoal and broiled brown being plunged from time to time Into a vessel that contains old soy 1 of the color ana consistency of molasses These preparations concluded the steaming eels aro drained and placed In red lacquer boxes with rico and set before the customer |