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EELS, BOILED (another way)

With a sharp knife cut the heads off two pounds of eels, skim and clean the fish, and cut them into four-inch lengths. Put them into a stewpan with enough cold water to cover them, bring to the boil and stew gently for twenty minutes. Strain off into a fresh saucepan about three quarters of a pint of the liquor in which they were soaked, and stir into this a table-spoonful of flour mixed smoothly with a quarter of a pint of thick cream; add a dessert-spoonful of minced parsley and a seasoning of pepper and salt, and simmer all gently till the sauce is nicely thickened. Put in a small pinch of cayenne and half an ounce of butter, and stir till this is melted. Drain the eels, arrange on a hot dish, pour the sauce over, and serve at once. Probable cost, 6d. to 1s. per pound.