How to Cook Fish

by Myrtle Reed

STEWED EELS—III

Clean, skin, and joint the eels. Cover with boiling water, add a tablespoonful of vinegar, and cook for ten minutes. Drain, cook together one tablespoonful of butter and two of flour. Add two cupfuls of the water in which the eels were cooked. Cook until thick, stirring constantly. Season with salt, pepper, and grated onion, then add the eels and reheat. Simmer for twenty minutes, add a tablespoonful of minced parsley, and serve.