STEWED EELS

2 or 3 eels
½ pint (1 cup) white stock
2 tablespoonfuls cream
2 ozs. (2 heaping tablespoonfuls) flour
2 ozs. (2 heaping tablespoonfuls) butter
½ teaspoonful whole white peppers
Seasoning of salt, pepper, and red pepper
Bunch of parsley
¼ teaspoonful lemon juice
1 small onion
Blade of mace
Bunch of sweet herbs

Skin and divide the eels into pieces about two inches long, put them into a casserole with the stock, sliced onion, herbs, mace, lemon juice, parsley, and whole peppers. Bring to the boil, skim, and allow to simmer for twenty minutes; lift out the eels and strain the stock.

Melt the butter in the casserole, stir in the flour, add the liquid from the fish, the cream, and boil for five minutes, stirring all the time, then add the seasonings and the eels, allow to heat thoroughly, and serve.

Lobster Newburgh

For Ragout of Duck