Eel and Tomato Sauce

Ingredients

• 1 Eel
• 6 Tomatoes
• 2 oz. Veal Seasoning
• 1 oz. Butter
• 1 oz. Flour
• Pepper and Salt

Method

1. 1

   Stuff and cook the eel as in the preceding recipe, and strain off the liquor.

2. 2

   Rub the tomatoes through a sieve; mix with half a pint of the liquor in which the fish was cooked.

3. 3

   Make a sauce with this, butter, and flour, season with pepper and salt, and pour it over the fish.

4. 4

   Garnish with parsley, and serve.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 192. The excerpt below is the record exactly as published.

1 oz. Butter 1 fagot of Herbs 1 Carrot . 1 oz. Flour Pepper and Salt 1 Onion 1 doz. Peppercorns Lemon Juice Total Cost— Is. Zd. Is. \d. \\\d. Time — One Hour. Fillet the fish, put the bones in a saucepan, and just cover them with water. "When they boil, skim well, and add the tomatoes sliced up, the peppercorns and vegetables ; boil Cookery reciPes, #c. 305 quickly without the lid for half an hour, then strain, rabbing the pulp of the tomatoes through with the liquor. Make a smooth sauce with half a pint of this liquor, the butter, and the flour ; if the colour is not good add a few drops of cochineal. Fold the fillets of fish neatly, and bake in the oven with a little lemon juice, and covered with a buttered paper. Arrange them on a dish and pour the sauce over. Serve hot. KEDGEREE. \ lb. Cold Fish .... . U. i lb. Eoiled Rice . Id. 2 Hard Boiled Eggs . . 2d. 1 oz. Butter .... \\d. Pepper and Salt Total Cost— 8<;. Time— 5 Minutes Flake up the fish and mix it with the rice ; shell the eggs and cut them in half, put the yolks on one side. Chop the whites and mix them with the rice and fish ; season nicely and put into a saucepan with the butter, and stir until thoroughly hot. Pile on a dish, and either chop the yolks and sprinkle them over, or hold a sieve over the kedgeree and rub them lightly through. Serve hot. FISH BAKED IN VINEGAR. 2 Mullet . 6d. ^ pint Vinegar . 2d. 1 gill Water ■^ 1 fagot of Herbs > ^d. 1 doz. Peppercorns Salt . - Total Cost— 8i<?. Ti me — One Hour. Wash the fish, dry them on a cloth, and rub them with a little salt. Lay them in a deep dish, put in the herbs and peppercorns, pour over the vinegar and water. Cover S. 1003. V 306 THE ART OF LIVING IN AUSTRALIA. with a tin, and stand in a cool oven, and bake very slowly for an hour. Take them out and let them get quite cold in the vinegar, then lay them in a dish, and strain the sauce over. Garnish with sprigs of parsley. STUFFED CONGER EEL Is. 2d. 1 Eel 3 oz. Veal Seasoning \\ oz. Flour Pepper and Salt ^ ""'• 1^ oz. Butter Id. Total Cost— Is. ^d. ■ Time— One Hour. Make the veal seasoning by recij^ given elsewhere ; sew it into the eel and put it into a deep dish. Just cover it with water, and bake it in a good oven for about one hour. Take it up and keep hot, strain the liquor in which it has been cooked ; take about one pint and make into a brown sauce with the butter and flour. Colour it with a few di'ops of caramel, let it boil for a few minutes, season with salt, pepper, and lemon juice ; pour over the fish, and serve very hot. Is. 2d. 2d. \d. EEL AND TOMATO SAUCE. 1 Eel 6 Tomatoes 2 02. Veal Seasoning 1 ez. Butter 1 oz. Flour Pepper and Salt

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