How to Cook Fish

by Myrtle Reed

EELS À LA LONDON

Fry four chopped onions in butter, dredge with flour, and cook thoroughly. Add two cupfuls of stock, half a cupful of Port wine, two bay-leaves, and salt and pepper to season. Cook until thick, stirring constantly. Add one large cleaned eel, cut into two-inch lengths, cover, and cook for fifteen minutes. Serve on toast.