Eels en Matelote

Ingredients

• 5-6 young onions
• a few mushrooms, when obtainable
• salt
• pepper, and nutmeg to taste
• 1 laurel-leaf
• 1/2 pint port wine
• 1/2 pint medium stock, No. 105
• butter and flour to thicken
• 2 lb eels

Instructions

1. Rub the stewpan with butter, dredge in a little flour, add the onions cut very small, slightly brown them, and put in all the other ingredients.
2. Wash, and cut up the eels into pieces 3 inches long;
3. put them in the stewpan, and simmer for 1/2 hour.
4. Make round the dish, a border of croutons, or pieces of toasted bread;
5. arrange the eels in a pyramid in the centre, and pour over the sauce.
6. Serve very hot.