Brown Stew of Eels and Mushrooms
From Home dissertations, 1891
A glass of wine may be added just before serving, if desired.
Presented as published in 1891. 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
Nutrition per serving
3175Calories
680 gProtein
0 gCarbs
27 gFat
Full nutrition (5 nutrients)
Calories3175 kcal
Protein680 g
Carbohydrates0 g
Total Fat27 g
Sodium4354 mg
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 75. The excerpt below is the record exactly as published.
BROWN STEW OF EELS AND MUSHROOMS. After two pounds of eels have been dressed and washed in plenty of cold, salted water, cut them in two-inch lengths, put them over the fire in enough cold water to cover them, let the water heat to the boiling-point, and then drain the eels and dry them on a clean cloth; meantime open a can of mushrooms, and put the liquid ready to use in making the sauce; or, if fresh mushrooms are used, free them from sand and all imperfections, wash them in plenty of cold, salted water, and cut them rather small ; after the eels are dried, roll them in flour seasoned with salt and pepper
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