Cover with boiling water, add a
tablespoonful of vinegar, and cook for ten minutes. Drain, cook
together one tablespoonful of butter and two of flour. Add two
cupfuls of the water in which the eels were cooked. Cook until
thick, stirring constantly. Season with salt, pepper, and grated
onion, then add the eels and
[Page 122]
reheat. Simmer for twenty minutes, add a tablespoonful of minced
parsley, and serve.
STEWED EELS--IV
Prepare according to directions given above, using veal or fish
stock, instead of water, and adding a bay-leaf to the seasoning.
STEWED EELS A L'ANGLAISE
Cook prepared eels in half a bottle of Port wine, seasoned with
carrot, onion, parsley, bay-leaf, thyme, salt, pepper-corns, cloves,
mace, and chopped mushrooms. Cover with buttered paper, simmer
for half an hour and drain. Melt two tablespoonfuls of butter and
cook in it two tablespoonfuls of flour. Add a chopped shallot and
enough of the eel liquor to make the required quantity of sauce.
Cook until thick, stirring constantly. Add half a cupful of stock,
and two wineglassfuls of Port wine. Bring to the boil, strain, add
a few chopped mushrooms, a tablespoonful of butter, and minced
parsley, lemon-juice, and anchovy paste to season.
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