Eel with Rice

Eel with Rice

  • eel, 3-1/2 lbs (1.5 kg)
  • butter, 1/8 lb (55 g)
  • flour, 2-1/2 Tbsp (25 g)
  • vinegar, 2 Tbsp (30 ml)
  • 1/2 onion, sliced
  • 8 peppercorns
  • 2 cloves
  • 1 bay leaf
  • cream, 1 pint (500 ml)
  • salt to taste
  • lemon juice
  1. Cut the eel into 4 inch pieces.
  2. Mix the eel, salt, vinegar, sliced onion, peppercorns, cloves, and bay leaf in water and bring to a boil.
  3. When almost done, take out the eel and put in the gravy.
  4. The gravy is prepared by heating the butter, stirring in the flour and cream. When smooth add salt and lemon juice and allow it to simmer for 10 minutes.

Serve eel and dressing on a hot platter and place a rim of cooked rice around it.

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