Eel Broth

Ingredients

• One-half pound of eels
• a small bunch of sweet herbs, including parsley
• one-half onion
• ten peppercorns
• three pints of water
• two cloves
• salt to taste
• pepper to taste

Method

1. 1

   Clean and skin the eels, cut into pieces, and simmer with other ingredients until liquid is reduced by half.

2. 2

   Strain and cool, removing fat before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 107. The excerpt below is the record exactly as published.

salt to taste. Have the cutlet cut from a very nice loin or neck. of mutton; take off all the fat; put it into a stewpan, with the other ingredients; stew z'i?;j o-^/z/Zk indeed for nearly two hours, and skim off every particle of fat that may rise to the surface from time to time. The celery should be tut into thin slices before it is added to the meat, and care must be taken not to put in too much of this ingredient, or the dish will not be good. If the water is allowed to boil, the cutlet will be hard. It is better cooked in a jar set in a saucepan of water, as it must then be below boiling point. Eel Broth. One-half pound of eels, a small bunch of sweet herbs, including parsley; one- half onion, ten peppercorns, three pints of water, two cloves, salt and pepper to taste

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