Skin the eel, cut in pieces as long as a finger and put in boiling
salt water with a top of parsley. Use water enough to cover only
half the fish, so the stock will be good and strong. Cook the eel
until it is tender and keep it hot while making the sauce.

Melt butter in a pot, brown a large onion and add flour and curry.
Dilute with the fish stock until the sauce is thick enough. Taste
it and, if it is not strong enough, add more curry. Pour it over
the eel, serve in a deep dish and have an extra dish of fluffy
steamed rice.