Eels in Beer

Ingredients

• 2 pounds well-cleaned eels
• 1 heaping tablespoonful salt
• 2 fine-cut onions
• 1 bay leaf
• 2 cloves
• 12 whole peppers
• 1 lemon cut into slices

Method

1. 1

   Cut eels into 2-inch lengths, season with salt, and let sit for 1 hour.

2. 2

   Cover with boiling water for 2 minutes, then drain.

3. 3

   Cook in beer with onions, bay leaf, cloves, peppers, and lemon for 10 minutes.

4. 4

   Thicken sauce with butter and flour, add sugar, and serve with boiled potatoes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 96. The excerpt below is the record exactly as published.

Eels in Beer. — Cut 2 pounds well-cleaned eels into 2-inch lengths, season with 1 heaping tablespoonful salt, mix well with the EELS. 145 salt) place for 1 hour in a bowl. Put the eels in a sancepaB, cover with boiling water, let them lie 2 minutes ; then drain in a sieve and pour over some cold water. Return the eels in a saucepan to the fire, cover with beer ; add 2 fine-cut onions, 1 bay leaf, 2 cloves, 12 whole peppers, 1 lemon cut into slices

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