Eels in Jelly, 1 (Anguilles au GeleS)

Ingredients

• 24 lbs. eels
• 1 pt. white jelly stock
• 4 pt. wine vinegar
• 2 or 3 cloves
• 12 peppercorns
• 1 onion
• 1 or 2 sprigs of parsley
• Juice of 1 lemon
• 2 whites and shells of eggs
• Salt

Method

1. 1

   Cleanse and skin the fish, cutting off the heads and tails.

2. 2

   Cut them in pieces 2 or 3 inches in length, sprinkle these with salt, and let them remain in a cool place at least 1 hour.

3. 3

   Then scald the fish in boiling water a few minutes, drain, and rinse with cold water.

4. 4

   Put some good jelly stock into a saucepan with the spices, parsley, vinegar, and onion, cut in pieces, bring these to the boil, and lay in the fish.

5. 5

   Cover and simmer slowly until the fish is tender, about 15 to 20 minutes.

6. 6

   Place the pieces of eel in a deep dish, pack them neatly, allow the stock to cool, add lemon juice, egg shells, and beaten whites.

7. 7

   Whisk until boiling, strain, pour over the fish, and let cool.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 165. The excerpt below is the record exactly as published.

Eels In Jelly, 1 (Anguilles au GeleS) 24 lbs. eels, if pts. white jelly stock. 4 pt. wine vinegar. 2 or 3 cloves. 12 peppercorns. 1 onion. 1 or 2 sprigs of parsley. Juice of 1 lemon. 2 whites and shells of eggs. Salt

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