Eels in Jelly, 2

Ingredients

• 1J to 2 lbs. eels
• Water
• A little vinegar
• Seasoning
• 1 small onion
• 1 bay-leaf
• 2 or 3 hard-boiled eggs
• 2 or 3 anchovies
• Salad
• Gelatine

Method

1. 1

   Clean and skin the eels as directed.

2. 2

   Cut them in medium-sized pieces and put them into a saucepan with warm water to cover.

3. 3

   Sprinkle with pepper and salt, add the bay-leaf and onion cut in pieces, and enough vinegar or lemon juice to make the water taste slightly sour.

4. 4

   Simmer until the fish is tender, then lift it out, remove the bones, and cut the flesh in neat pieces.

5. 5

   Strain the liquid, return it to the saucepan, let it boil and skim until clear.

6. 6

   Add gelatine and let it dissolve.

7. 7

   Rinse a plain mould with cold water, decorate with hard-boiled egg slices and parsley, fill with fish, remaining eggs, anchovies, and cover with liquid jelly.

8. 8

   Cool and serve with salad.

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, 2 1J to 2 lbs. eels. Water. A little vinegar. Parsley. Seasoning. 1 small onion. 1 bay-leaf. 2 or 3 hard-boiled eggs. 2 or 3 anchovies. Salad. Gelatine

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