Stewed Eels (I)

Ingredients

• 2 lb eels
• 1 pint rich strong stock, No. 104
• 1 onion
• 3 cloves
• a piece of lemon-peel
• 1 glass port or Madeira
• 3 tablespoonful cream
• thickening of flour
• cayenne and lemon-juice to taste

Instructions

1. Wash and skin the eels, and cut them into pieces about 3 inches long; pepper and salt them, and lay them in a stewpan;
2. pour over the stock, add the onion stuck with cloves, the lemon-peel, and the wine.
3. Stew gently for 1/2 hour, or rather more, and lift them carefully on a dish, which keep hot.
4. Strain the gravy, stir to the cream sufficient flour to thicken;
5. mix altogether, boil for 2 minutes, and add the cayenne and lemon-juice;
6. pour over the eels and serve.