| How To Cook: |
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1. Clean and skin the eels and cut into pieces about 2 inches long.
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2. Put into a large pan with the fish stock, sliced onions, bay leaf, parsley, seasoning and vinegar and simmer gently for 3 - 3˝ hours, or until the fish is tender, then.
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3. Lift out into a deep pie dish.
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4. Simmer the liquor in the pan to reduce it a little, remove it from the heat and add the gelatin dissolved in a little water; when slightly cooled, add the sherry.
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5. Strain this mixture over the pieces of eel and leave to set, preferably overnight.
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AN ALTERNATIVE METHOD IS AS FOLLOWS:
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1. Clean and skin the eels, cut into pieces of equal length and pack closely into a deep dish, the pieces of fish standing upright.
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2. Into the crevices put some chopped or sliced onion and small sprigs of parsley.
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3. Fill the dish, to cover the eel, with seasoned vinegar, diluted with 1 part in 4 of water.
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4. Cover the dish securely and bake in a slow oven (300°F) for at least 3 hours.
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5. Leave to cool overnight.
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