Eels in Jelly

Ingredients

• shank of veal
• 2 pounds medium-sized eels
• 2 tablespoonf uls salt
• ly^ pint of the veal broth
• Vs pii^t white wijn
• 4 whole cloves
• 1 bay leaf
• 12 whole peppers
• 1 onion cut into slices
• Vt tablespoonf ul sugar
• whites of 2 eggs
• juice of 1 lemon

Method

1. 1

   Boil veal with water and salt until tender.

2. 2

   Cut eels, season, and boil briefly.

3. 3

   Strain veal broth, add eels, vinegar, spices, and boil.

4. 4

   Beat egg whites with lemon juice, stir into broth, and strain over eels.

5. 5

   Cool and serve with mayonnaise.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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 Jelly. — Gut ly, pound shank of veal into small pieces, place them in a saucepan over the fire, cover with cold water ; add 1 teaspoonful salt ; when beginning to boil, add 2 onions and a bonquet, cover and boil till the meat falls from the bones. In the meantime cut 2 pounds medium-sized eels into 3-inch lengths, season with 2 tablespoonf uls salt ; mix well together with the salt, and set for 1 hour in a cool place ; then put into a saucepan, and 146 SEA FOOD, Etc. ooTer with boiling water ; after 2 minutes drain the eelB in a sieTe and rinse off with cold water ; when the veal is dQne, strain the broth through a napkin ; place the eels in a saucepan, add ly^ pint of the veal broth, Vs pii^t white yinegar, 4 whole doves, 1 bay leaf, 12 whole peppers, 1 onion cut into slices, Vt tablespoonf ul sugar, set the sauce* pan over the fire, and boil slowly till done — about 10 minutes ; re* move the eels, lay in a dish or bowl large enough to hold them. Beat the whites of 2 eggs to a stiff froth, add the juice of 1 lemon

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