Eel Pudding

Ingredients

• three good-sized eels
• a good-sized bunch of parsley
• three bay-leaves
• an onion
• four cloves
• a glass of port wine
• a pint of broth
• rather more than half a pint of brown sauce
• a thick layer of mashed potatoes

Method

1. 1

   Skin and cut eels into two-inch pieces.

2. 2

   Simmer with parsley, thyme, bay leaves, onion, port wine, and broth for ten minutes.

3. 3

   Drain, skim fat from stock, add brown sauce, and reduce.

4. 4

   Dress eels in a pie dish, strain sauce over, and let cool.

5. 5

   Top with mashed potatoes and bake in a slow oven for about an hour.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 108. The excerpt below is the record exactly as published.

Eel Pudding. Skin and cleanse three good-sized eels, which cut into j^ieces about two inches in length ; put a good-sized bunch of parsley, thyme, and three bay-leaves, all tied together, into a stew-pan, Avith an onion (into which you have stuck four cloves), a glass of port wine, and a pint of broth ; lay in the pieces of eels, and set them upon the fire to simmer for ten minutes ; take them out, laying them upon a cloth to drain ; skim off all the fat from the stock the eels were cooked in, to which add rather more than half a pint of brown sauce ; let the whole boil until reduced to three parts of a pint, when dress the pieces of eels up in a pie-dish, strain the sauce over a sieve, and let stand till cold. Place over the fish a thick layer of mashed potatoes

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