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Table of Contents

3 pounds fresh eels, skinned, cleaned, and cut into pieces about two inches long.

1 small onion, sliced.

Enough butter, or good dripping, to fry the eels.

1 cup good beef or veal gravy, from which the fat has been skimmed. Season with wine, catsup and lemon-juice.

Pepper and salt with minced parsley for seasoning.

A little flour.

Flour the eels and fry in the dripping, or butter, until brown. Take them out and set aside to cool while you fry the sliced onion in the same fat. Drain this, also the eels, from every drop of grease. When the eels are almost cold, lay them in the bottom of a tin pail or farina-kettle, sprinkle the onion, parsley and other seasoning over them. Add to your gravy a little anchovy sauce, or flavorous catsup; the juice of half a lemon, and a glass of brown sherry. Pour over the eels, cover closely, and set in a pot of warm water. Bring to a gentle boil and simmer, after the contents of the inner vessel are heated through, about twenty minutes. Too much, or hard cooking, will spoil them.

Serve upon a chafing-dish.