Drain, cover with wine and water, seasoning with salt,
pepper, onion, and parsley, and simmer for fifteen minutes. Take
out the fish and add three sliced and parboiled cucumbers. Strain
the sauce, thicken with flour cooked in butter, and boil for ten
minutes. Skim, add the yolks of four eggs well beaten and take
from the fire. Season with red pepper and lemon-juice, strain over
the fish, and serve.
STEWED EELS--I
Put into a saucepan three fourths of a cupful
[Page 121]
of butter and fry in it four small chopped onions. Add a tablespoonful
of flour, cook through, and add two cupfuls of boiling water or stock.
Cook until thick, stirring constantly, then put in one large cleaned
eel cut into inch pieces; cover and cook for fifteen minutes.
STEWED EELS--II
Wash and skin a pint of eels, cut them in pieces three inches long,
pepper and salt them, and put them into a stewpan. Pour in one
pint of good soup stock, adding one large onion, shredded, three
cloves, a teaspoonful of grated lemon-peel, and a wineglassful
of Port wine. Stew slowly for half an hour, and pour into a hot
dish. Strain the liquor and add a wineglassful of cream thickened
with flour, and boil up once. Pour over the eels and serve.
STEWED EELS--III
Clean, skin, and joint the eels.
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