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EELS, STEWED (another way)

Cut the heads off one pound and a half of eels; skin and clean them, and cut them into four-inch lengths. Melt one ounce of butter in a small stewpan, put in the eels, and fry them for five minutes. Dredge in a dessert-spoonful of flour, and stir until smooth. Pour in one pint of stock and a quarter of a pint of claret, and stew gently for an hour. Add the juice of half a lemon, and a seasoning of salt, stir well, and serve on a very hot dish. Probable cost, 2s.