20 Stewed Eels Recipe

Skin and cut the eels into 2 inch pieces, cover with boiling water, add

a tablespoonful of vinegar and simmer for 10 minutes; drain. In a

saucepan melt 1 tablespoonful of butter and add 2 of flour, mix well;

when smooth add 1 pt. of veal stock, 1 small sliced onion, 1 bay leaf, a

little parsley, salt and pepper. Cook the eels gently in this for 1/2 an

hour. When done, dish the eels and pour the sauce over.

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