Eels are always to be skinned, the head is to be
cut off and throw^n away. The eel, or the pieces of
eel, are to be washed, dried, and then steeped for a
short time in water with a little vinegar.
Fried Eel.
Skin and clean the eel, cut into pieces of two or
three inches in length. Let them disgorge in water,
then dry thoroughly. Braise in Chablis and water
with carrots, onions, a bay leaf, fine herbs and season-
ing.
When the eel is tender, take it out and let it
drain. Strain the sauce in which it has cooked, and
stir in some flour and butter, roll the pieces of eel in
I20 EELS.
this mixture, and let them get cold ; if the mixture is
too thin, add an Q.gg before taking it from the fire.
Fry the pieces of eel in breadcrumbs and &^g, and
dish up on a napkin ; serve a tartar sauce, separately.
Stewed Eel.
Proceed as in fried eel, but when the eel has been
stewed long enough, take the pieces cut, and keep
them warm whilst the sauce is ' reduced.' A little
wine must be added, and if the flavour of onions is
liked, some small onions may be stewed with the eel.
All the grease must be carefully removed from
the sauce.
Collared Eel.
Stew the eel till it is tender enough to enable you
to take out the backbone, roll it up, and bind with
tape, finish stewing in the same liquid, put it between
two dishes with a weight on them. When cold
remove the tape, boil down the liquid to make aspic
jelly for a garnish, and send up a tartar sauce in a
tureen.
Eel a la Poulette.
Skin and clean the eel✪ Fried Eel ; get rid of the head and
tail ; cut into slices or joints of equal length and
thickness ; wash them thoroughly, and remove any
blood there may be at the joints of the spine. Put
the eel and some button mushrooms into a stewpan
in which some butter has been allowed to melt ; let
it begin to fry, then dredge in a little flour (which has
TROUT. 121
been browned or dried) ; mix some broth and Chablis
wine together, and stir in till it boils, then season with
pepper and salt, fine herbs, and either small onions or
Portugal onion cut small. Let the whole stew till
the eel is tender ; skim off the floating grease, and
take the stew off the fire for a short time. At the
last moment introduce the yolk of two or three eggs
and a squeeze of lemon. The eggs must give colour
and flavour to the sauce ; they must not be allowed
to boil and curdle in it. Serve with sippets of toast
and slices of lemon as garnish.
Fried Trout.
Select small trout of nearly the same size.
Clean, wash, and dry the fish ; roll lightly in
flour, and fry in butter or clarified dripping, or
lard.✪ Fried Trout Let the fat be hot ; fry quickly to a delicate
brown, and take up the instant they are done. Lay
for an instant upon a hot folded napkin, to absorb
whatever grease may cling to their speckled sides ;
then range side by side in a heated dish, garnish, and
send to table. L^se no seasoning except salt, and
that only when the fish are fried in lard or unsalted
dripping.
Oatmeal or breadcrumbs are by many persons
preferred to flour. Garnish with fried parsley and
slices of lemon cut in halves or quarters.
Trout {an Men).
Take some freshly caught trout ; clean and wipe
them ; put them into a saucepan, and pour over them
122 TROUT. ✪ Trout
Page 51 · 6 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Eels are always to be skinned, the head is to be cut off and thrown away. The eel, or the pieces of eel, are to be washed, dried, and then steeped for a short time in water with a little vinegar.
Fried Eel.
Skin and clean the eel, cut into pieces of two or three inches in length. Let them disgorge in water, then dry thoroughly. Braise in Chablis and water with carrots, onions, a bay leaf, fine herbs and seasoning.
When the eel is tender, take it out and let it drain. Strain the sauce in which it has cooked, and stir in some flour and butter, roll the pieces of eel in
I20 EELS.
this mixture, and let them get cold ; if the mixture is too thin, add an egg before taking it from the fire.
Fry the pieces of eel in breadcrumbs and egg, and dish up on a napkin ; serve a tartar sauce, separately.
Stewed Eel.
Proceed as in fried eel, but when the eel has been stewed long enough, take the pieces cut, and keep them warm whilst the sauce is ' reduced.' A little wine must be added, and if the flavour of onions is liked, some small onions may be stewed with the eel.
All the grease must be carefully removed from the sauce.
Collared Eel.
Stew the eel till it is tender enough to enable you to take out the backbone, roll it up, and bind with tape, finish stewing in the same liquid, put it between two dishes with a weight on them. When cold remove the tape, boil down the liquid to make aspic jelly for a garnish, and send up a tartar sauce in a tureen.
Eel a la Poulette.
Skin and clean the eel ; get rid of the head and tail ; cut into slices or joints of equal length and thickness ; wash them thoroughly, and remove any blood there may be at the joints of the spine. Put the eel and some button mushrooms into a stewpan in which some butter has been allowed to melt ; let it begin to fry, then dredge in a little flour (which has
TROUT. 121
been browned or dried) ; mix some broth and Chablis wine together, and stir in till it boils, then season with pepper and salt, fine herbs, and either small onions or Portugal onion cut small. Let the whole stew till the eel is tender ; skim off the floating grease, and take the stew off the fire for a short time. At the last moment introduce the yolk of two or three eggs and a squeeze of lemon. The eggs must give colour and flavour to the sauce ; they must not be allowed to boil and curdle in it. Serve with sippets of toast and slices of lemon as garnish.
Fried Trout.
Select small trout of nearly the same size.
Clean, wash, and dry the fish ; roll lightly in flour, and fry in butter or clarified dripping, or lard. Let the fat be hot ; fry quickly to a delicate brown, and take up the instant they are done. Lay for an instant upon a hot folded napkin, to absorb whatever grease may cling to their speckled sides ; then range side by side in a heated dish, garnish, and send to table. L^se no seasoning except salt, and that only when the fish are fried in lard or unsalted dripping.
Oatmeal or breadcrumbs are by many persons preferred to flour. Garnish with fried parsley and slices of lemon cut in halves or quarters.
Trout {an Men).
Take some freshly caught trout ; clean and wipe them ; put them into a saucepan, and pour over them
122 TROUT.
Records on this page
Fried EelStewed EelCollared EelEel a la PouletteFried TroutTrout