Collared Eels

Ingredients

• Take a large eel
• one quart of water
• a little salt and pepper to taste
• a tablespoonful of vinegar
• a few assorted sweet herbs
• leaf of sage
• a blade of mace
• 2 cloves
• a shallot
• a clove of garlic
• a little allspice to taste

Method

1. 1

   Remove the head, tail, and skin of the eel, and take out the backbone.

2. 2

   Lay it flat, sprinkle with herbs, pepper, salt, and allspice.

3. 3

   Roll it up tightly and secure with twine.

4. 4

   Boil the removed parts in water with salt, pepper, and vinegar until reduced to one-third.

5. 5

   Strain and place the eel in this liquid to stew gently for about half an hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 26. The excerpt below is the record exactly as published.

Collared Eels. — Take a large eel, remove the head, tail, and skin, take out the backbone without tearing it. Lay it flat on a board, sprinkle it with the following : — A few assorted sw;eet herbs, and leaf of sage, a blade of mace, 2 cloves, a shallot, and a clove of garlic, all to be chopped as finely as possible. Pepper, salt, and a little allspice to taste. Having sprinkled the eel all over with the above, roll it up, beginning with the head end, and secure it tightly with some fine twine or tape. The parts which have been removed, such as the head, tail, backbone, and skin, put in a saucepan wfith one quart of water, a little salt and pepper to taste, and a tablespoonful of vinegar

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