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Stewed Eels.

Ingredients.

2 lbs. of Eels. Bouquet garni. Lemon Peel.

2 Onions. 1 1/2 oz. of Butter. Stock.

Method.

1. Skin, and cut into pieces about two inches in length, two pounds of eels. 2. Wash in salt and water, and dry in a cloth. 3. Take a three-pint stew-pan, put into it one ounce and a half of butter, one onion shredded finely. 4. Add a little flour, pepper, and salt. 5. Add the pieces of eel, and fry to a nice colour, with constant stirring. 6. Add a half pint or three gills of good stock; flavour with a bay-leaf or a small bouquet gami and a little lemon-peel. 7. Simmer gently till the eels are done. 8. Take them out and arrange on a dish. 9. Strain over the sauce, and serve with toasted bread cut into triangles and arranged round the edge of the dish.

PRECAUTIONS.-The stew requires constant attention and must only simmer.

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