Skin and clean, removing all the fat. Cut into inch lengths, cover with cold water and cook gently three-quarters of an hour. Season with onion-juice, chopped parsley, pepper and salt, stew fifteen minutes, and thicken with two tablespoonfuls of white roux.

Fried Eels

Prepare as for stewing; leave in olive oil and vinegar for half an hour, pepper and salt; roll in egg and cracker-dust, and fry in deep cottolene.