Collared Eels

Ingredients

• 2 Eels
• 1 Egg
• 1/2 oz. Gelatine
• 1 fagot of Herbs
• 1 Onion
• 1 Carrot
• 1 spoonful Vinegar
• Pepper and Salt

Method

1. 1

   Clean the eels, cut them into pieces 2 inches long; put them in cold water well seasoned with salt, 2 doz. peppercorns and the vegetables, and a spoonful of vinegar.

2. 2

   Bring to the boil, and skim well; then boil steadily for an hour, or longer if the eels are large.

3. 3

   Take out the fish, slip out the bones, and cut the meat into small pieces.

4. 4

   Put back the bones and boil the liquor quickly without the lid for half an hour, then strain off.

5. 5

   Dissolve the gelatine in a little cold water or gravy and stir in.

6. 6

   If a very special dish is desired, the liquor can be clarified with the white of an egg in the same way as jelly.

7. 7

   Rinse a mould in cold water, arrange in it the pieces of eel and a hard boiled egg cut into slices with a few sprigs of parsley.

8. 8

   Strain the liquor over and stand away till cold.

9. 9

   Turn out and serve with a salad.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 190. The excerpt below is the record exactly as published.

1 Egg and Pepper and Salt Total Cost— 10c?. Time— 10 Minutes. Chop the fish, bacon, and parsley finely, and mix them together with the seasoning. Make a thick sauce with 1 gill water, 1 oz. flour, and 1 oz. butter ; flavour with anchovy and stir the fish in. Simmer for a few minutes, stir in the yolk of the egg, and turn on to a plate to cool. Make up into small balls, fill a frying pan with boiling water, put in the balls. Cover over and simmer gently for ten minutes. Dish the balls in a circle and pour over the melted butter, which has been nicely flavoured with anchovy ; garnish with parsley, and serve. FISH 1 LA CK^HIE. 4 Whiting or Schnapper . 1 gill Milk 1 oz. Butter \ oz. Flour, and Lemon Juice Pepper and Salt Total Cost— 15. 2d. \d. \u. Time — One Hour. Fillet the fish, wash the bones, and put them into half a pint of white stock, and boil them for half an hour. Strain out and mix with 1 gill of milk. Wash the fillets 300 THE ART OF LIVING IN AUSTRALIA. and roll them up, stand them in a stewpan and cook them in this liquor, covering them with a piece of buttered paper ; they will take about 20 minutes. Dish them carefully, strain the liquor, and make a sauce of it with the butter and flour by directions given. Season and flavour this and pour it over the fillets ; garnish with chopped parsley and red bread crumbs, and serve hot. ■lU. FILLETS OF FISH AND CHEESE SAUCE. 3 Mullet or Bream . . . . \s. \ pint Cheese Sauce .... 4c?. 1 oz. Dry Cheese 1 oz. Eutter Lemou Juice Salt and Pepper Total Cost— Is. 5\d. Time— 25 Minutes. Fillet the fish, wash and dry them ; put them on to a baking sheet, sprinkle with lemon juice. Put a few little pieces of butter over them ; cover with buttered paper and bake from 20 minutes to half an hour, according to the thickness of the fillets. Place them carefully on the dish in which they are to be served, pour over them the cheese sauce nicely flavoured with pepper, salt, and parsley. Sprinkle over them some dry cheese, brown in front of the fire, or under the grill if using a gas stove, and serve hot. COLLARED EELS. 2 Eels Is. 5c?. iEgg If?. \ oz. Gelatine \^d. 1 fagot of Herbs 1 Onion . . .- . 1 Carrot \ Id. 1 spoonful Vinegar . Pepper and Salt

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