Collared Eel (Cold)

Ingredients

• two eels of about two pounds each
• salt
• pepper
• nutmeg
• fine herbs
• ground mace
• a quart of ordinary stock
• a sliced onion
• a sliced carrot
• one stick of celery
• a bouquet garni
• two glasses of sherry
• a quarter of a pound of calf's gelatine

Method

1. 1

   Skin, bone, and cleanse the eels.

2. 2

   Lay each half flat, sprinkle with salt, pepper, nutmeg, fine herbs, and ground mace.

3. 3

   Roll tightly, fold in kitchen paper, and tie with string.

4. 4

   Place in a saucepan with stock, onion, carrot, celery, bouquet garni, salt, pepper, and sherry.

5. 5

   Boil for half an hour, strain the liquor, cool the eel packets and liquor.

6. 6

   When cold, remove paper, lay on a dish, and decorate with jelly and parsley.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 93. The excerpt below is the record exactly as published.

a "bouquet garni/' salt, and a dozen pepper-corns. Simmer for twenty minutes; after which, let the eels cool for half an hour in the liquor ; then drain, and place them on a cold dish. Mix in a basin two eggs with a tablespoonful each of oil and water, beat this with a fork as for an omelet, then dip each piece of eel in it; bread -ciumb them afterwards, and fry in hot fat, previously heated for that purpose, till of a nice brown colour; then dish them up on a napkin garnished with fried parsley, and serve with Tailare sauce (No. 221) in a sauce-boat apart. 470. COLLARED EEL (COLD). Skin, bone, and cleanse as described two eels of about two pounds each ; lay each half flat on the table, the inside 2i8 PRACTICAL HOUSEHOLD COOKERY. up; sprinkle these with salt, pepper, nutmeg, fine herbs, and ground mace. Roll them up tightly, fold each roll in white kitchen paper, and tie them round with string; place in a saucepan with a quaint of ordinary stock, a sliced onion and carrot, one stick of celery, a "bouquet garni,'' salt and pepper to taste, two glasses of sherry, and a quarter of a pound of, calf's gelatin

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