rain the liquor and add a wineglassful of cream thickened
with flour, and boil up once. Pour over the eels and serve.

STEWED EELS--III

Clean, skin, and joint the eels. Cover with boiling water, add a
tablespoonful of vinegar, and cook for ten minutes. Drain, cook
together one tablespoonful of butter and two of flour. Add two
cupfuls of the water in which the eels were cooked. Cook until
thick, stirring constantly. Season with salt, pepper, and grated
onion, then add the eels and
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reheat. Simmer for twenty minutes, add a tablespoonful of minced
parsley, and serve.

STEWED EELS--IV

Prepare according to directions given above, using veal or fish
stock, instead of water, and adding a bay-leaf to the seasoning.

STEWED EELS A L'ANGLAISE

Cook prepared eels in half a bottle of Port wine, seasoned with
carrot, onion, parsley, bay-leaf, thyme, salt, pepper-corns, cloves,
mace, and chopped mushrooms. Cover with buttered paper, simmer
for half an hour and drain. Melt two tablespoonfuls of butter and
cook in it two tablespoonfuls of flour. Add a chopped shallot and
enough of the eel liquor to make the required quantity of sauce.
Cook until thick, stirring constantly. Add half a cupful of stock,
and two wineglassfuls of Port wine. Bring to the boil, strain, add
a few chopped mushrooms, a tablespoonful of butter, and minced
parsley, lemon-juice, and anchovy paste to season. Pour the sauce
over the eels, and serve.

STEWED EELS A L'AMERICAINE

Use three pounds of cleaned and skinned eel with all the fat removed.
Cut in two-inch pieces, season with pepper and salt and chopped
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onion, and put in a double-boiler with half a cupful of butter.
Sprinkle with parsley, cover tightly, and cook for about an hour
and a half. Serve in a deep dish.

STEWED EELS A LA POULETTE

Cut cleaned eels into two-inch pieces and cook until tender in
stock. Thicken with butter and flour cooked together, add half
a dozen chopped mushrooms, and salt, pepper, grated onion, and
minced parsley to season. Boil for twenty minutes, add the juice
of a lemon, and serve.

STEWED EELS A LA CANOTIERE

Fry a chopped onion in butter, add a pound of rice and cook brown.
Add four cupfuls of fish stock, seasoning with red and white pepper,
caver, and cook for twenty minutes. Take from the fire, add half a
cupful each of butter and Tomato Sauce. Prepare the eels according
to directions given for Eels a la Lyonnaise, adding a tablespoon