| Method: | Wash and skin the eels, and cut them into pieces about 3 inches
long; pepper and salt them, and lay them in a stewpan; pour over the
stock, add the onion stuck with cloves, the lemon-peel, and the wine.
Stew gently for 1/2 hour, or rather more, and lift them carefully on a
dish, which keep hot. Strain the gravy, stir to the cream sufficient
flour to thicken; mix altogether, boil for 2 minutes, and add the
cayenne and lemon-juice; pour over the eels and serve.
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