| Method: | Rub the stewpan with butter, dredge in a little flour, add the
onions cut very small, slightly brown them, and put in all the other
ingredients. Wash, and cut up the eels into pieces 3 inches long; put
them in the stewpan, and simmer for 1/2 hour. Make round the dish, a
border of croutons, or pieces of toasted bread; arrange the eels in a
pyramid in the centre, and pour over the sauce. Serve very hot.
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