Cut the eels in pieces as before, and tie each piece round with
packthread, then put them into a stewpan with an onion, a tablespoonful
of white wine, three cloves, three whole allspice, a bunch of parsley,
thyme, and bay-leaf, and a little white broth, sufficient to cover them;
place them over a moderate fire, and let them stew gently for half an
hour or more, if required, (according to the size of the eel,) take them
out, drain them on a napkin, dish them without a napkin, and have ready
the following sauce: put a teaspoonful of chopped onions into a stewpan
with four tablespoonfuls of white wine, and eight ditto of brown sauce
(No. 1), let it boil gently for a quarter of an hour, keeping it
stirred, then add a teaspoonful of essence of anchovies and a little
sugar, and pour over your eels.