Serve Eels, Stewed
INGREDIENTS for dish sufficient for 6 persons.-2 lbs. of eels, 1 pint of rich strong stock, 1 onion, 3 cloves, a piece of lemon-peel, 1 glass of port or madeira, 3 tablespoonfuls of cream; thickening of flour; cayenne and lemon-juice to taste. AVERAGE COST, 3s. the Wash and skin the eels, and cut them into pieces about 3 inches long; pepper and salt them, and lay them in a stewpan: pour over the stock, add the onion stuck with cloves, the lemon-peel and the wine. Stew gently for 1/2 hour, or rather more, and lift them carefully on a dish, which keep hot. Strain the gravy, stir in the cream and sufficient flour to thicken; mix all together, boil for 2 minutes, and add the cayenne and lemon-juice; pour over the eels and serve.
TIME. hour.
SEASONABLE from June to March.