Eels, Baked

Ingredients

• a large eel
• three tablespoonfuls of bread-crumbs
• the same quantity of shelled shrimps
• two ounces of butter
• the beaten yolk of an egg
• two or three ounces of butter
• the quantity of the former being twice as much
• that of the latter

Method

1. 1

   Fill the skinned eel with a forcemeat of bread-crumbs, shrimps, mace, butter, pepper, salt, and the yolk of an egg.

2. 2

   Place in a baking dish with water and sherry, add butter, and bake.

3. 3

   Skim and strain the gravy before serving, garnished with lemon slices.

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, Baked. — Take a large eel that has been skinned and well cleansed. Fill it with a forcemeat composed of the following ingre- dients : three tahle- spoonfuls of bread-crumbs, and the same quantity of shelled shrimps, a little pounded mace, two ounces of butter, pepper, and salt, pounded to a paste, with the beaten yolk of an egg. When stuffed, put the eel into a round baking-dish with water and sherry, the quantity of the former being twice as much as that of the latter, add two or three ounces of butter

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