Boiled Eels

Ingredients

• three pints of cold water
• three pounds of eels
• a blade of mace
• a small half-teaspoonful of white peppercorns
• nearly twice as much of salt
• a moderate-sized bunch of parsley

Method

1. 1

   Pare a lemon, slice it, and remove the pips.

2. 2

   Put it with mace, peppercorns, salt, and parsley into cold water, bring to boil, and simmer for 20 minutes.

3. 3

   Let cool, add cleaned eels cut into lengths, and simmer gently for 10-15 minutes.

4. 4

   Lift into a hot dish and serve with Dutch sauce or parsley and butter acidulated with lemon juice.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 101. The excerpt below is the record exactly as published.

a blade of mace, a small half-teaspoonful of white peppercorns, nearly twice as much of salt, and a moderate -sized bunch of parsley, into three pints of cold water, bring them gently to boil, and simmer them for twenty minutes ; let them become quite cold ; then put in three pounds of eels skinned ; and cleaned with great nicety, and cut into lengths of three or four inches ; simmer them very softly from ten to fifteen minutes, lift them with a slice into a very hot dish, and serve them with a good Dutch sauce, or with parsley and butter acidulated with lemon -juice, or with chili vinegar. For boiled eels

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