EELS, Stewed.
Ingredients.—2 lbs. of eels, 1 pint of rich strong stock, 1 onion, 3 cloves, a piece of lemon-peel, 1 glass of port or Madeira, 3 tablespoonfuls of cream; thickening of flour; cayenne and lemon-juice to taste. Mode.—Wash and skin the eels, and cut them into pieces about 3 inches long; pepper and salt them, and lay them in a stewpan; pour over the stock, add the onion stuck with cloves, the lemon-peel, and the wine. Stew gently for ½ hour, or rather more, and lift them carefully on a dish, which keep hot. Strain the gravy, stir the cream, sufficient flour to thicken; mix altogether, boil for 2 minutes, and add the cayenne and lemon-juice; pour over the eels and serve. Time.—¾ hour. Average cost for this quantity, 2s. 3d. Seasonable from June to March. Sufficient for 5 or 6 persons.