Collared Eels

Ingredients

• One large eel
• pepper to taste
• salt to taste
• two blades of mace
• two cloves
• a little allspice
• six leaves of sage
• a small bunch of herbs

Method

1. 1

   Bone and skin the eel, split it, and sprinkle with spices and herbs.

2. 2

   Roll up, bind with tape, and boil in salted vinegar water until tender.

3. 3

   Serve whole or sliced, keeping in the cooking liquor.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 19. The excerpt below is the record exactly as published.

pepper to taste, and a wine-glass of vinegar if liked; let them simmer for ten minutes and serve hot. FRIED EELS. After cleaning the eels well, cut them in pieces two inches long; wash them and wipe them dry; roll them in wheat floor or rolled cracker, and fry as directed for other fish, in hot lard or beef dripping, salted. They should be browned all over and thoroughly done, Eels may be prepared in the same manner and broiled. COLLARED EELS. One large eel, pepper and salt to taste; two blades of mace, two cloves, a little allspice ™i7 finely pounded, six leaves of sage, and a small bunch of herbs

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