Collared Eels
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 3. The excerpt below is the record exactly as published.
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, an onion, and 2 bay -leaves; boil for an hour. When cold take oflf the cloth and keep it in the liquor in which it was boiled, adding to it a little salt. COLLABED EELS Mix together parsley, shallot, thyme, mar- joram, pepper, mace, cloves, nutmeg, allspice, powdered mushrooms, lemon-peel, and salt. 8 COLD DISHES FOR HOT WEATHER Clean and bone the eels
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Cook this with the app: pantry check, scaling, and the assistant.