Eel au Gratin
From Tempting dishes for small incomes, 1891
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.
Eel au Gratin. Put some oyster sauce at the bottom of a pie- dish, then a layer of sliced eel, seasoned with pepper and a dash of nutmeg. Repeat the layers of fish and sauce till the dish is filled. Cover with fine bread-crumbs, put little tabs of butter
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