Eels (Cornish Receipt)

Ingredients

• 2 to 3 fine eels
• cold water
• salt
• cayenne
• 1 teaspoon minced parsley
• 1 teaspoon flour
• 1 slice butter
• 0.25 pint or more clotted cream
• 0.5 lemon

Instructions

1. Skin, empty, and wash the eels thoroughly.
2. Cut them into short lengths and place in a pot with just enough cold water to cover them.
3. Add sufficient salt and cayenne to season well.
4. Stew very gently over low heat for fifteen to twenty minutes, or longer if needed, until the eels are nearly tender.
5. Strew a teaspoon of minced parsley over the eels.
6. Mix a teaspoon of flour with a slice of butter and stir into the sauce to thicken it.
7. Add a quarter pint or more of clotted cream (or sweet thick cream).
8. Bring the whole to a boil.
9. Lift the eels into a hot serving dish.
10. Stir the juice of half a lemon briskly into the sauce.
11. Pour the sauce over the eels and serve immediately.