• 2 lb. eels
• 1 pt. good stock
• small glass p

Wash and skin the eels. Cut into pieces about 3 in. long. Put into a saucepan, add the stock, wine, finely-chopped onion, cloves, lemon rind and seasoning. Simmer gently for ½ hr., or until tender, then lift carefully on to a hot dish. Meanwhile knead together the butter and flour, add it to the stock