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Cut two eels in pieces about four inches long. Put three large
table-spoonfuls of butter into the stew-pan with half a small
onion.
As soon as the onion begins to turn yellow stir in two table-
spoonfuls of flour, and stir until brown.
Add one pint of stock, if you have it; if not, use water.
Season well with pepper and salt; then put in the eels and two
bay leaves.
Cover, and simmer gently three-quarters of an hour.
Heap the eels in the centre of a hot dish, strain the sauce over
them and garnish with toasted bread and parsley.
If you wish, add a table-spoonful of vinegar or lemon juice to
the stew.
Tags: Fish Recipes
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