nd cut up the eels. Fry in butter with half a can of mushrooms,
and dredge with flour. Add one cupful of stock and half a cupful
of white wine. Bring to the boil, season with salt, pepper, and a
chopped onion, and cook until the eel is tender. Skim, take from
the fire, and add the juice of half a lemon, beaten smooth with
the yolks of two eggs.

EELS A LA POULETTE

Stew the eels in white wine with carrot, onion, parsley, bay-leaf,
thyme, pepper-corns, and salt to season. Drain and serve with Poulette
Sauce.

FRICASSEE OF EEL

Prepare the eel according to directions previously given, cook in
equal parts of white wine and water, seasoning with mace, pepper,
nutmeg, cloves, sweet herbs, allspice, and salt.
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Boil until the eels are tender, then skim out. Add a little anchovy
paste to the sauce, with a tablespoonful of butter, bring to the
boil, take from the fire, add the yolks of two eggs well beaten,
pour over the fish, and serve.

FRICASSEED EELS

Skin, clean, and cut up. Cover with cold water, add salt, and minced
parsley to season, cover, and cook slowly for an hour. Thicken
with a tablespoonful each of butter and flour blended together
and made smooth with cold water. Season highly with pepper, and
serve.

STEWED EELS WITH CUCUMBERS

Clean and skin two eels, cut into pieces and soak in cold water
for an hour. Drain, cover with wine and water, seasoning with salt,
pepper, onion, and parsley, and simmer for fifteen minutes. Take
out the fish and add three sliced and parboiled cucumbers. Strain
the sauce, thicken with flour cooked in butter, and boil for ten
minutes. Skim, add the yolks of four eggs well beaten and take
from the fire. Season with red pepper and lemon-juice, strain over
the fish, and serve.

STEWED EELS--I

Put into a saucepan three fourths of a cupful
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of butter and fry in it four small chopped onions. Add a tablespoonful
of flour, cook through, and add two cupfuls of boiling water or stock.
Cook until thick, stirring constantly, then put in one large cleaned
eel cut into inch pieces; cover and cook for fifteen minutes.

STEWED EELS--II

Wash and skin a pint of eels, cut them in pieces three inches long,
pepper and salt them, and put them into a stewpan. Pour in one
pint of good soup stock, adding one large onion, shredded, three
cloves, a teaspoonful of grated lemon-peel, and a wineglassful
of Port wine. Stew slowly for half an hour, and pour into a hot
dish. St