Stewed Eels Recipe

First skin, gut, and trim away the fins from the eels, and then cut them

into pieces three inches long; put these into a saucepan, add a bit of

butter, a spoonful of flour, some chopped parsley, pepper and salt, a

little mushroom ketchup, and enough water to cover the pieces of eel;

put them on the fire to boil gently for about ten minutes, shaking them

round in the saucepan occasionally until they are done.

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