Collared Eel

Ingredients

• the skinned Eel
• a sliced onion, and plenty of herbs
• two sliced carrots

Method

1. 1

   Stew the skinned Eel in strong fish broth until tender.

2. 2

   Roll it up, tie with tape, and add the backbone to the broth.

3. 3

   Stew until fully cooked, then press between two dishes with a weight.

4. 4

   Reduce broth to a jelly and garnish the Eel with it.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 66. The excerpt below is the record exactly as published.

Collared Eel. — Many people prefer this way of serving an Eel cold. Stew the skinned Eel in strong fish broth till it is tender enough for you to take out the backbone. Roll up the Eel, and tie it with tape into shape, add the backbone to the broth, and stew slowly till the Eel is quite cooked and tender. Then put it between two dishes with a weight on the top. Reduce the broth to a jelly. When the Eel is cold remove the tape, and garnish with the jelly. A sliced onion, and plenty of herbs, with two sliced carrots

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