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Eels, Emstel

Tear off skin, draw and wipe one and a half pounds very fresh eels. Cut in two-inch-long pieces and keep on plate until required. Heat one ounce butter in a saucepan, add four finely chopped shallots and brown two minutes, adding one and a half ounces flour stir well pour in a pint white broth, add half teaspoon freshly chopped parsley one nutmeg leaf, half teaspoon salt, three saltspoons white pepper, a tablespoon vinegar and juice of half a sound lemon. Mix with wooden spoon until it comes to a boil, then boil ten minutes. Add eels and simmer on range thirty minutes. Pour into a deep dish, arrange six heart-shaped bread croutons around and serve.