Eels Stewed ( London Cooking-school ).
Put three-quarters of a cupful of butter into a stew-pan; when hot, add four small onions minced fine, which cook to a light-brown color; add then a table-spoonful of flour; when well mixed and cooked, add two cupfuls of stock, a wine-glassful of port-wine, and two bay leaves (the bay leaves may be omitted). Now put in the eels (two small ones or one large one), cut into pieces one inch long. Cover tightly.
They will be ready to send to the table in about fifteen minutes, served on a hot platter, with a circle around them of toasted or fried slices of bread (croûtons), cut diamond-shaped.