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Another Entree of Eels
From The thorough good cook, 1895
Serves 3
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 106. The excerpt below is the record exactly as published.
Another Entree of Eels. Skin and cleanse your eels, bone them, and cut them into- pieces about a finger in length ; pass them over a slow fire in a small quantity of sweet herbs, shallots, pepper, salt, butter, and lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.