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EELS (en Matelote)

Cut up five or six very small onions, and brown them with a little butter and flour in a stewpan. When of a light brown, add about half a pint of good broth and a wine-glassful of port wine, a few mushrooms, a bay-leaf, salt, pepper, and nutmeg to taste. Have ready two pounds of eels, divided into lengths of three inches, simmer these in this gravy till tender, then remove them and place them high in the centre of a dish. Thicken the sauce with butter and flour, and serve it hot poured over the fish. Time to stew the eels, half an hour. Probable cost, 2s. 6d. for this quantity. Sufficient for four or five persons.