Collared Eel

Ingredients

• a large eel
• pepper
• salt
• a tablespoonful of pounded mace
• allspice
• a tablespoonful of chopped parsley
• a small onion
• thyme
• marjoram
• a gill of vinegar
• a pint of water
• 2 bay-leaves

Method

1. 1

   Bone the eel, season, roll it up, tie in cloth, boil with vinegar, water, onion, and bay-leaves for an hour.

2. 2

   Keep in liquor when cold.

Nutrition per serving

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 2. The excerpt below is the record exactly as published.

2 bay-leaves, and some sweet herbs. Use a deep pot. 4 COLD DISHES FOR HOT WEATHER Place over the fire, and shake occasionally to prevent the meat from sticking. When the meat is browned on both sides, and the juice partly drawn, add the necessary amount of water, allowing for waste. Skim well, check the boil with cold water, and skim it again and again. Let it simmer for three hours ; strain and place in a cool, dry place. jffBb BAKED HEBBINGS Scale, wash, and dry the herrings ; mix some pepper, a few cloves, and salt ; rub over the fish. Lay the herrings in a pot ; cover them with vinegar ; add a few bay-leaves ; cover tightly. Bake in a moderate oven. Serve cold. BAKED SALM0I4 (1.) Place the fish in a deep pan ; put bits of butter over it. Season with allspice, mace, salt, and paprika ; rub a little of the season- ing on the inside. Baste occasionally with the gravy that collects in the baking-pan. Serve cold ; garnish with parsley. (2.) Scale and dry a fresh salmon; take out the bone by splitting down the back ; salt 6 COLD DISHES FOR HOT WEATHER it well, and allow to stand till the brine is drained off ; then season with mace, cloves, and a little red pepper, pounded fine ; place the salmon in a covered pan, with bay-leaves, and cover it with butter ; place in the oven, and when done drain it from the gravy. Al- low to cool, and pour over clarified butter. CAVEACH MACKEREL Clean and divide 6 mackerel ; cut each half into 3 pieces. Powder and mix 1 ounce of pepper, 2 nutmegs, a little mace, 4 cloves, and salt ; make a hole in each piece of fish, into which force the seasoning. Fry in oil, allow to become perfectly cold, put in a stone jar, and cover with vinegar. COLD CRABS (1.) Pick the meat out from the shells and claws of boiled crabs ; add some bread crumbs, paprika, essence of anchovy, 2 spoonfuls of vinegar, some clarified butter, and a spoon- ful of cider vinegar ; mix thoroughly. Clean the shells and fill them with the mixture. Pound the spawn in a mortar, pass it through FISH 7 a sieve, and lay it over the crabs in fancy shapes. Garnish with parsley and the claws. The meat of two crabs will fill but one shell. (2.) Pick out the meat ; mix it well with a teaspoonful of salad-oil, red pepper, and salt. Serve in the shells. COLLARED EEL Bone a large eel, whole ; lay it out flat, and season with pepper and salt, a table- spoonful of pounded mace, allspice, a table- spoonful of chopped parsley, a small onion chopped fine, thyme, and marjoram. EoU up the eel, beginning at the tail; tie in a cloth, and place in a stewpan, together with a gill of vinegar, a pint of water

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