Blanched Eels

Ingredients

• a pound and a half of well-skinned eels
• a good pinch of salt
• a little vinegar
• a sprig of thyme
• two bay-leaves
• twelve whole peppers
• a quarter of a bunch of parsley-roots
• one onion
• one carrot

Method

1. 1

   Cut eels into pieces and tie in rings.

2. 2

   Place in cold water with salt, vinegar, thyme, bay-leaves, peppers, parsley-roots, onion, and carrot.

3. 3

   Heat slowly and remove before boiling.

4. 4

   Store in an earthen jar with the cooking water for later use.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 139. The excerpt below is the record exactly as published.

Blanched Eels. — Select a pound and a half of well-skinned eels, cut them into pieces and tie them in rings; put them with cold water in a saucepan, with a good pinch of salt and a little vinegar, a sprig of thyme, two bay-leaves, twelve whole peppers, a quarter of a bunch of parsley- roots, one onion, and one carrot

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