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Method
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1
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Wash the eels and cut into small pieces
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2
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melt the butter in a stewpan, add the eels and simmer for 5 minutes
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3
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add the water, onion, parsley,mace and seasoning
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4
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simmer until the eels are tender but unbroken
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5
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dish the eels carefully and keep hot
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6
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mix the flour with water to form a little batter
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7
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stir the batter into the soup and boil
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8
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add the cream to the soup
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9
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pour the soup over the eels and serve
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