Eels (a la Tartare)
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for five or six persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 482. The excerpt below is the record exactly as published.
Eels (a la Tartare). — Skin and cleanse two or three eels, cut them into pieces of two inches, and let the pieces lie half an hour in salt and water. Take equal quantities of red wine and stock broth, a gill of each ; simmer the pieces of eel in this until nearly done. When cool, dip each piece separately into oiled butter or beaten es::^, cover with bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.