Cover with Claret
or Burgundy and add sliced carrot, onion, minced parsley, chopped
mushrooms, thyme, a bay-leaf, mace, cloves, and pepper-corns to
season. Simmer until done and drain. Add to the liquor half a cupful
of beef stock and thicken it with browned flour. Strain through a
fine sieve, add a tablespoonful of butter, a little anchovy paste,
a teaspoonful of minced parsley, a grating of nutmeg; and a little
lemon-juice. Bring to the boil, pour over the fish, and serve.
MATELOTE OF EELS A LA BORDELAISE
Cut the eels into three-inch lengths, and cover with a bottle of
Claret. Season with carrot, onion, parsley, chopped mushrooms,
thyme, bay-leaf, mace, cloves, and peppercorns. Simmer for half
an hour and drain. Thicken the liquor with browned flour rubbed
smooth with butter, add two wineglassfuls
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of Claret, and bring to the boil. Skim, add a teaspoonful of capers,
a pounded clove of garlic, a little butter, grated nutmeg, and
anchovy paste to season. Reheat, pour over the fish, and serve.
BOILED EELS
Cut into short pieces a pound and a half of eels which have been
skinned and cleaned. Put into a saucepan, cover with cold water,
add a tablespoonful of salt, six whole peppers, one red onion,
and a cupful of vinegar.
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