Eels, Collared
From Cassell's dictionary of cookery, 1892
Serves 1
Probable cost, 6d. to 1s. per pound.
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 483. The excerpt below is the record exactly as published.
Eels, Collared. — Take a large eel, cut oflE the head and tail, and remove the skin and backbone without tearing the flesh. Spread it out flat on a board, and cover it with a season- ing composed of the following ingredients : — A small bunch of herbs, two leaves of sage minced very fine, two cloves, two blades of mac«, and a little allspice and whole pepper well pounded, with salt to taste
Cook this with the app: pantry check, scaling, and the assistant.