Cassell's dictionary of cookery

Eels, Sauce for. — Eels are generally cooked " without their skins, thus rendering them more delicate, and requiring only a mild sauce, such as capers, sorrel, or parsley and butter for boiled eels ; but when very rich, as they always are if the skins are retained, some piquante sauce is necessary {see Sauce a la Tartare). Eels, Spitchcocked.— Large eels are best for this mode of cooking. When skinned and split, the back bones should be taken out SPITCHCOCKED EELS. carefully without tearing the fish, and they should be divided into three or four-inch pieces. Have ready a seasoning of chopped parsley, a very little sage, a blade of mace pounded, pepper, and salt ; let the pieces be well smeared with warmed butter and lemon-juice (or let them lie in it for two or three minutes), then strew the seasoning over, and dip each piece in egg and bread-crumbs. Fry in boiling fat, and serve in a round on the dish with sauce piquante in the middle. Some prefer plain melted butter with the juice of lemon. Time, half an hour to fry. Probable cost, 6d. to Is. per pound. Eel Spitchcocked (another way).— Skin and clean a large eel, and lard it with very thin narrow strips of bacon ; make a seasoning of herbs, salt, and pepper ; sprinkle the eel all over with it, then put equal quantities of good veal broth and vinegar into a dish, and lay the fish in for three hours ; let there be enough to cover it. Drain it dry, and fold it in a buttered paper, first turning and skewering it backwards and forwards, that it may be more conveniently cooked. When on the spit, baste frequently ; and add half a pint of white wine to mix with the drippings in the pan for this purpose. Take off the paper a few minutes before it is quite done, and baste and flour, that it may be of a nice brown. Fried bread may be placed round the dish, and broiled slices of salmon ; or they may be varied with small soles fried of a beautiful colour. Time to roast, from thirty to thirty-five minutes. Probable cost, from 6d. to Is. per pound. Eels, Stewed. — Divide four large eels into pieces of about two inches, and season them with pepper, salt, and a little pounded mace. Lay them in a deep dish with a little veal stock, a bundle of sweet herbs, and a very little chopped parsley sprinkled in layers over them. Tie down with a paper, first putting some small bits of butter on the top. Stewed eels are always best when done in a moderate oven. Time, one hour or more. Probable cost, 6d. to Is. per pound. Egg and Brandy Cream.— Beat well the yolks of five fresh eggs with a spoonful of cream. Add three ounces of sugar, finely pounded and sifted, and two glasses of the best French brandy. Blanch and pound equal quantities of sweet and bitter almonds, forty in all, and boil them in a few spoonfuls of milk ; add them, when cold, to the eggs, and stir the mixture thoroughly. When it is perfectly mixed, pour it into a well-lined saucepan along with a quart of cream; stir one way till it becomes thick, but do not let it boil. Serve in custard-cups with a ratafia on the top of each. Probable cost, about 4s. 9d. Sufficient for twelve cups. Egg Balls. — Boil some eggs till they are hard, separate the yolks, pound them, and with the yolks of raw eggs and a little flour, roll up into small balls. These balls are used for turtle soup.