EELS, en Matelote.
Ingredients.—5 or 6 young onions, a few mushrooms, when obtainable; salt, pepper, and nutmeg to taste; 1 laurel leaf, ½ pint of port wine, ½ pint of medium stock, butter and flour to thicken; 2 lbs. of eels. Mode.—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. Wash, and cut up the eels into pieces 3 inches long; put them in the stewpan, and simmer for ½ hour. Make round the dish a border of croûtons, or pieces of toasted bread; arrange the eels in a pyramid in the centre, and pour over the sauce. Serve very hot. Time.—¾ hour. Average cost, 1s. 9d. for this quantity. Seasonable from August to March. Sufficient for 5 or 6 persons.