Zrazy Zawijani Z Lina

• 4 lbs. of eel
• 2 carrots
• 2 onions

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