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.
Prepare according to directions given above, using veal or fish stock, instead of water, and adding a bay-leaf to the seasoning.
Cook prepared eels in half a bottle of Port wine, seasoned with carrot, onion, parsley, bay-leaf, thyme, salt, pepper-corns, cloves, mace, and chopped mushrooms. Cover with buttered paper, simmer for half an hour and drain. Melt two tablespoonfuls of butter and cook in it two tablespoonfuls of flour. Add a chopped shallot and enough of the eel liquor to make the required quantity of sauce. Cook until thick, stirring constantly. Add half a cupful of stock, and two wineglassfuls of Port wine. Bring to the boil, strain, add a few chopped mushrooms, a tablespoonful of butter, and minced parsley, lemon-juice, and anchovy paste to season. Pour the sauce over the eels, and serve.
Use three pounds of cleaned and skinned eel with all the fat removed. Cut in twoinch pieces, season with pepper and salt and chopped onion, and put in a double-boiler with half a cupful of butter. Sprinkle with parsley, cover tightly, and cook for about an hour and a half. Serve in a deep dish.
Cut cleaned eels into two-inch pieces and cook until tender in stock. Thicken with butter and flour cooked together, add half a dozen chopped mushrooms, and salt, pepper, grated onion, and minced parsley to season. Boil for twenty minutes, add the juice of a lemon, and serve.
Fry a chopped onion in butter, add a pound of rice and cook brown. Add four cupfuls of fish stock, seasoning with red and white pepper, cover, and cook for twenty minutes. Take from the fire, add half a cupful each of butter and Tomato Sauce. Prepare the eels according to directions given for Eels a la Lyonnaise, adding a tablespoonful of anchovy essence to the sauce. Serve with a border of the rice.
Prepare two eels, cut, into four-inch lengths.
Put into a saucepan with a sliced carrot, an onion, a bunch of parsley, two cloves of garlic, and salt and pepper-corns to season. Put in enough cider to cover the fish, and simmer for fifteen minutes. Take up the fish, strain the sauce, and thicken it with two tablespoonfuls of butter. Add two tablespoonfuls of butter to the sauce, reheat, pour over the eels, and garnish with small onions fried brown in butter and sugar.
Prepare and cut up the fish according to directions previously given. Put into a saucepan with one cupful each of stock and Claret, a bruised clove of garlic, a whole pepper, a sliced onion, a bay-leaf, and a pinch each of thyme, cloves, parsley, and salt. Take out the fish, strain the sauce, add to it a tablespoonful each of butter and flour cooked together, and pour over the fish.