on this, and moisten well with the sauce. Cover thickly with bread
crumbs, and cook twenty-five minutes in a rather quick oven. Then slip
on a hot dish, and serve with tomato, Tartare or Hollandaise sauce
poured around the fish.


Eels a la Tartare.

Cut the eels into pieces about four inches long. Cover them with
boiling water, in which let them stand five minutes, and then drain
them. Now dip in beaten egg, which has been well salted and peppered,
then in bread or cracker crumbs. Fry in boiling fat for five minutes.
Have Tartare sauce spread in the centre of a cold dish. Place the
fried eels in a circle on this, garnish with parsley, and serve.


Stewed Eels.

Cut two eels in pieces about four inches long. Put three large table-
spoonfuls of butter into the stew-pan with half a small onion. As soon
as the onion begins to turn yellow stir in two table-spoonfuls of
flour, and stir until brown. Add one pint of stock, if you have it; if
not, use water. Season well with pepper and salt; then put in the eels
and two bay leaves. Cover, and simmer gently three-quarters of an
hour. Heap the eels in the centre of a hot dish, strain the sauce over
them and garnish with toasted bread and parsley. If you wish, add a
table-spoonful of vinegar or lemon juice to the stew.