How to Cook Fish

by Myrtle Reed

MATELOTE OF EELS—III

Prepare two eels and cut them into two-inch lengths. Cover with cold salted water and bring to the boil. Add an onion, a dozen cloves, and two tablespoonfuls of vinegar. Boil for fifteen minutes, drain, dry, roll in flour and fry brown in butter. Add two cupfuls of boiling water, and salt, pepper, and fine herbs to season. Add a cupful of button onions peeled and fried brown in butter and sugar. Cover and simmer for one hour. If the sauce should evaporate, add more boiling water. When done, add half a cupful of wine and serve.