Stewed eels

• 2 large eels
• 2-3 onions
• 25 g (1 oz

Skin the eels and cut them into pieces about 9 cm (3½ in) long.

Slice the onions finely and soften them in the butter. Then stir in a little flour, add the stock, a little at a time to begin with, to make a smooth sauce. Add the seasoning, bayleaves, port and pieces of eel. Simmer covered for about 45 minutes. Taste the sauce and add a little squeeze of lemon juice if you like.