Note 212 — INDEX

No. 212. Eels Stewed.—Cut two pounds skinned eels into three inch pieces; rub inside and out with salt and let them stand one hour, then parboil. Boil one onion in a quart of milk, take out the onion, drain the eels and add to the milk. Season with half a teaspoon of chopped parsley, salt, pepper and a very little mace. Simmer until the flesh separates from the bones. Thicken the gravy with butter and flour, pour over eels and serve.