Curried Eel (Aal I Karry)

Directions

1. 1

   1 Or 2 eels 1 lg Onion Parsley 1/3 c Flour 1 tb Butter 1 Scant teaspoon curry 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