Stewed Eels

6 nice eels

1 pint of veal or fish stock 1 tablespoonful of butter 2 tablespoonfuls of flour

1 bay leaf

1 small onion

1 sprig of parsley

Salt and pepper to taste

Skin and clean the eels, cut off their heads and then cut them into pieces about two inches long; put them into a stewing-pan, cover with boiling water, add a tablespoonful of vinegar and simmer for ten minutes; then drain them. Melt the butter in a saucepan, add to it the flour, mix well and add all the other ingredients; stir constantly until it boils; then put the eels into this sauce and stew for half an hour. When done, dish the eels, strain the sauce over them and garnish with sippets fried in butter.

Fried Eels

Skin and clean the eels. Cut them into pieces about three inches long; put them in a stewing-pan, cover with boiling water, add one tablespoonful of vinegar to every six eels; simmer five minutes. Drain and dry them with a towel. Beat an egg lightly, add to it a tablespoonful of boiling' water, season with salt and pepper, dip the eels first in this and then in bread crumbs and fry in boiling oil or fat until a nice brown. Serve with sauce Tartare.