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Eels, Fricasseed

Cut up four pounds of skinned eels into pieces four inches in length, put them into a stewpan with equal quantities of sherry wine and water, enough to cover them; add twenty oysters, a bunch of herbs, an onion stuck with five or six cloves, some parsley, pepper, salt, and cayenne. When the eels have stewed one hour remove them to a dish, strain the gravy, and put it back into the stewpan with a quarter of a pint of cream and some butter--about an ounce--rolled in flour. When this gravy begins to thicken pour it over the fish. Serve with horse-radish as a garnish. Probable cost, 6d. to 1s. per pound. Sufficient for eight or ten persons.