Conger Eel, Baked

Ingredients

• a piece of conger eel weighing about two pounds
• four parts bread-crumbs
• one chopped parsley
• a pinch of thyme
• a little pepper
• salt
• pounded mace
• a little butter
• the yolk of an egg
• put it into a deep dish half filled with water
• Dredge flour plentifully over it
• place little lumps of butter on the top

Method

1. 1

   Wash the conger eel thoroughly and stuff it with a forcemeat made from the ingredients.

2. 2

   Bind the fish securely with string or tape, place it in a deep dish half filled with water, dredge with flour, and top with butter.

3. 3

   Bake in a good oven, basting often.

4. 4

   When cooked, thicken the gravy and serve with sauce.

5. 5

   Time: one hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 404. The excerpt below is the record exactly as published.

Conger Eel, Baked.— Take a piece of conger eel weighing about two pounds, wash it thoroughly, and stuff it with a good force- moat made with four parts bread-crumbs, and one chopped parsley, a pinch of th^^ne, a little pepper, salt, and pounded mace, a little butter, and the yolk of an ogg. Bind the fish secm-ely with string or tape, and put it into a deep dish half filled with water. Dredge llour plentifully over it, place little lumps of butter on. the to

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