Eels
From Cookery, 1897
Presented as published in 1897. 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 Cookery (1897) by Marguerite Ninet, page 21. The excerpt below is the record exactly as published.
Eels. — It is generally preferable to skin this fish in whatever way it may have to be prepared. To do this tie it by the head to a hook in the wall (or to a door handle), slit the skin in one or two places just under the head, dip the fingers in salt, detach the skin and pull, it will come off easily. After the above operation, clean the fish and wash it, dry it, and let it stand for half an hour well covered with salt; rub this off with the hand, cut the eel in suitable pieces, tie a sage-leaf round each piece, and bake it with hutter in the oven ; after having removed the sage, add a sprinkling of lemon-juice, and serve very hot. Ei'l» (Rolled). Prepare as above, split the fish down 50 COOKERY. one side, remove the principal bones ; chop finely some parsley, tarragon, a little sage and onions, and mix them with the yolks of two or three hard-boiled eggs, liub the fish well with salt and pepper, and fill it with a layer of the mixture ; tie it firmly. Boil it for half an hour or until tender in equal parts of water and vinegar with the addition of a hay-leaf, an onion, two or three cloves, salt to taste, and a few peppercorns. Put the fish, after having untied it. into a stone or earthenware vessel, strain the liquor and pour it over the eel. When cold serve with a vunjoniiuwe or a reinoulude : or if it is to he eaten hot do not trouble about the liquor, but serve it with a nance tartan'. Shale is a very useful fish, and can be deliciously prepared. Skate ait Beurre Noir (Black Butter
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