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EELS (a la Poulette)

When the eel has been skinned and cleaned, cut it into pieces, and roll the pieces first in melted butter, and then in flour. Put the portions of fish into a stewpan with equal quantities of white wine and water; add a bunch of herbs, some mushrooms, pepper, and salt, and stew till done; then remove the fish, and thicken the gravy with flour, butter, and egg. After skimming off the fat from the surface, serve quickly, and add a squeeze of lemon-juice, and a little vinegar. Time to stew, three-quarters of an hour. Probable cost, 6d. to 1s. per pound.