Note 211 — INDEX

No. 211. Eels Fricasseed.—Cut three pounds of skinned eels into three inch lengths, put them into a saucepan and cover with Rhine wine or two-thirds water and one-third vinegar, add fifteen oysters, two slices of lemon, a bouquet of herbs, one onion, quartered, six cloves, three stalks of celery, pinch of cayenne, and salt to taste. Stew the eels forty-five minutes, very slowly, then remove them from the saucepan and strain the liquor, then heat in this for a few minutes a gill of cream and an ounce of butter rolled in flour, simmering gently, pour over fish and serve. If you are prejudiced against eels your prejudice will vanish once you have partaken of this delicious dish. Small skinned fish may be cooked in almost any way directed for eels.