Conger Eel Stewed

Ingredients

• Conger eel
• onions
• flour
• dripping
• 2 or 3 cloves

Method

1. 1

   Cut the eel into pieces, flour them, and fry in a frying-pan.

2. 2

   Put them into a saucepan with sliced onions and cloves, cover with water, and simmer gently for an hour and a half.

Nutrition per serving

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 11. The excerpt below is the record exactly as published.

dripping or fasten pieces of bacon on it. Parboiled potatoes may be placed round the fish and browned while the fish is cooking. To Fry Fish (English way) Small flat fish, such as soles, plaice, flounders, &c., may be fried whole ; larger fish in cutlets or fillets. Put a little dripping or other suitable fat into a frying-pan. When hot put in the fish and fry, first on one side and then on the other, re- moving the pan to a little distance from the fire after the first three minutes, if the fish is thick, that it may cook through to the middle without drying up. To PREPARE FISH FOR FRYING. — Well dry it after it is washed, flouring it a little. It may be fried without further preparations, or covered with 40 COOKERY FOR SMALL INCOMES beaten egg and bread crumbs. The use of egg and bread crumbs improves the appearance but adds to the expense of the dish. Cod, Ling, Hake, and Halibut These are all good, whether boiled or baked, but best baked. They may be stuffed with veal stuffing and cooked without paper, but with slices of bacon over them and potatoes round them. Cutlets of all these fish are good fried. Conger Eel This fish is very good, either boiled or baked. It is very good cooked as directed for cod, hake, &c., with bacon and potatoes, or tomatoes. Conger Eel Pie Ingredients. — Conger eel, flour, pepper and salt, a little powdered thyme, a little chopped parsley, a dessert-spoonful of vinegar. Method. — Cut the conger eel into neat pieces, flour them and fry them brown in a frying-pan (they may be used without frying, but the pie will not be so savoury), put them into a pie dish with a little dried and powdered thyme and some chopped parsley ; pour in some water and add the vinegar, pepper and salt ; cover with a pie crust and bake for an hour and a half. A few bits of fried bacon in the pie improve the flavour. Conger Eel Stewed Ingredients. — Conger eel, onions, flour, drip- ping, 2 or 3 cloves

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