Curried Eel

Directions

1. 1
   One large or two small eels are suitable for 4 persons.
2. 2
   Skin the eel, cut in pieces as long as a finger and put in boiling salt water with a top of parsley.
3. 3
   Use water enough to cover only half the fish, so the stock will be good and strong.
4. 4
   Cook the eel until it is tender and keep it hot while making the sauce.
5. 5
   Melt butter in a pot, brown a large onion and add flour and curry.
6. 6
   Dilute with the fish stock until the sauce is thick enough.
7. 7
   Taste it, and if it is not strong enough add more curry.
8. 8
   Pour it over the eel, serve in a deep dish and have an extra dish of fluffy steamed rice.