Eel Jelly

Ingredients

• three small or two large Eels
• a few morsels of butter
• sprinkle each layer with cayenne, salt, and pepper
• sprinkle each layer with cayenne, salt, and pepper
• sprinkle each layer with cayenne, salt, and pepper

Method

1. 1

   Skin and clean the Eels, cut into pieces, and layer in a jar with butter and seasonings.

2. 2

   Cover the jar and place it in boiling water for 2 hours.

3. 3

   Cool to firm the jelly.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 66. The excerpt below is the record exactly as published.

Eel Jelly. — This is most nutritious, and suitable for an invalid. Skin and clean three small or two large Eels. Cut them in pieces, and put them in layers into a jar with a few morsels of butter on each layer. Sprinkle each layer with cayenne, salt, and pepper

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