Broiled Eels with Sage
From Modern cookery, in all its branches, 1884
Serves 1
Eels are rich and may not require additional sauce.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 529. The excerpt below is the record exactly as published.
BROILED EELS WITH SAGE. (ENTREE.) ( German Receipt.') Good. Skin, open, and cleanse one fine eel (or more), cut it into finger- lengths, rub it with a mixed seasoning of salt and white pepper, and leave it for half an hour. Wipe it dry, wrap each length in sage leaves, fasten them round it with coarse thread, roll the eel in good salad oil or clarified butter, lay it on the gridiron, squeeze lemon- juice over, and broil it gently until it is browned in every part. Send it to table with a sauce made of two or three ounces of butter, a tablespoonful of chili, tarragon, or common vinegar
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