Eels (en Matelote)

Ingredients

• five or six small onions
• about half a pint of good broth
• the same quantity of port wine
• a few mushrooms
• a laurel-leaf
• salt to taste
• pepper to taste
• nutmeg to taste
• two pounds of eels

Method

1. 1

   Brown onions in butter and flour, then add broth, port wine, mushrooms, laurel leaf, and seasonings.

2. 2

   Simmer eels in this gravy until tender, then serve with thickened sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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.

salt to taste. EoU up the eel, beginning with the broad end, and bind it tightly with a tape. Boil down the backbone, head, and tail with pepper, salt, mace, and vinegar. Put the eel to this liquor, and stew about three-quarters of an hour, and when tender set it aside. Boil up the liquor with more vinegar and spice, if required, and when cool add it to the fish. Probable cost, 6d. to Is. per pound. Eels (en Matelote).— Cut up some very small onions — -five or six of them — and brown them with a little butter and flour in a stew- pan. When of a light brown, add about half a pint of good broth and the same quantity of port wine, a few mushrooms, a laurel-leaf, salt, pepper, and nutmeg to taste. Have ready two pounds of eels

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