Eel in Beer

Name: Eel in Beer
Yield: 6 servings
Ingredients: 3% lbs. of eel; Vi lemon, sliced; 3 tbsps. of butter; Salt; 2 tbsps. of flour; 1 pinch of p-pper; 1 qt. of white beer; 1 clove; % onion, sliced; % bay-leaf

From The art of German cooking and baking, 1922

Serves 6

If the gravy is not thick enough, mix more flour with water, stir it in and let it boil.

Presented as published in 1922. 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 The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 63. The excerpt below is the record exactly as published.

3 % lbs. of eel 1 beaten egg Salt Flour for dredging 1 pinch of pepper % lb. of butter or lard for frying Preparation: The eel is prepared as described in No. 11. The bones are taken out of the pieces, (these may be 3 to 4 inches long) salt and pepper, roll in beaten egg and flour and bake in hot butter to a nice brown color. A Dutch dressing may be served with it. No. 13— EEL IN BEER. Quantity for 6 Persons. 3% lbs. of ell Vi lemon, sliced 3 tbsps. of butter Salt 2 tbsps. of flour 1 pinch of p-pper 1 qt. of white beer 1 clove % onion, sliced % bay-leaf

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