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Bouquet Garni (Few pieces of Carrot Turnip)

A few pieces of Carrot, Turnip, Onion, and half a basket of Mushrooms; Stalks and trimmings to be used with the Vegetables. Salt. Half a pint of Brown Sauce.

A teaspoonful of Anchovy Sauce.

Cut up the eels, and cook them for about half an hour in the claret, stock and vegetables; when cooked take out the fish, strain the stock and reduce, then add the brown sauce and anchovy sauce. Extract the juice from half a basket of mushrooms by cooking them in butter and lemonjuice, add this to the stock and sauce, then put the eels in to get hot through. Cook some button onions in some stock and butter for two and a half hours in the oven; serve these with the eels.