Athenian Eel and Sauce

Ingredients

• Half a pint of good Stock
• One tablespoonful of Mushroom Ketchup
• One tablespoonful of Onion Vinegar
• One mustardspoonful of Mustard
• One dessertspoonful of Shalot Vinegar
• One dessertspoonful of Anchovy Sauce
• One dessertspoonful of Worcester Sauce
• Marjoram and Parsley

Method

1. 1

   Mix these all well together in a stewpan, and when hot stir in a dessertspoonful of chopped sweet marjoram and a dessertspoonful of chopped parsley.

2. 2

   Serve very hot in a sauce tureen; the eels, cut in pieces, to be baked, each piece to be rolled in oiled paper.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 10. The excerpt below is the record exactly as published.

Athenian Eel and Sauce, Iihgredients. Half a pint of good Stock. One tablespoonful of Mushroom Ketchup. One tablespoonful of Onion Vinegar. One mustardspoonful of Mustard. One dessertspoonful of Shalot Vinegar. One dessertspoonful of Anchovy Sauce. One dessertspoonful of Worcester Sauce. Marjoram and Parsley

Cook this with the app: pantry check, scaling, and the assistant.