Eels in Bruet⁶⁸

• 1 lb/450 g freshwater eels
• 8 oz/225

Cut through the skin just behind the fins, pull back for about an inch, then, grasping the head in a cloth, unpeel the whole skin, as if removing a stocking, before pulling away any remains of the spinal fins. Remove the head, cut the eel open from throat to vent, and remove all the innards. Cut the eel into 1–2 inch/2.5–5cm lengths.

Cover the eel, onion, parsley and sage with water, br