Remove the head and tail of the fish and also the bones. Put these in a saucepan with the sliced vegetables, and simmer for ½ an hour. Flatten out the eel and cover with a fish forcemeat consisting of finely chopped eel, onion, mushrooms, a little bread, soaked in milk, all cooked in butter, with 1 tablespoon of brandy, seasoned with salt and pepper, and with 2 eggs to bind. Tie the fish up, cut into 2 or 3 inch lengths, dip in flour, brush over with yolk of egg, coat with breadcrumbs, and brown in butter. Then put the pieces of fish in an earthenware casserole, cover with the fish stock and Madeira, and simmer for 30 minutes till the fish is tender.