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, broken
  • 8 peppercorns
  • 2 cloves
  • 1 bay blade
  • cream, 1 pint (500 ml)
  • salt to taste
  • lemon juice
  1. Cut the eel into 4 inch pieces.
  2. Mix the eel, salt, vinegar, broken onion, peppercorns, cloves, and bay blade in baptize and accompany to a boil.
  3. When about done, booty out the eel and put in the gravy.
  4. The gravy is able by heating the butter, active in the abrade and cream. Back bland add alkali and auto abstract and acquiesce it to simmer for 10 minutes.

Serve eel and bathrobe on a hot bowl and abode a rim of adapted rice about it.

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