Eels, Mayonnaise of

Ingredients

• an eel of about two pounds and a half
• salt to taste
• vinegar
• water
• dissolved isin-glass
• Mayonnaise sauce

Method

1. 1

   Skin and empty the eel, cut into 2.5-inch lengths, soak in salt water, then layer in a potting dish with spice.

2. 2

   Pour vinegar and water mixture over, stew or bake until tender.

3. 3

   Serve with Mayonnaise 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, divided into lengths of three inches, simmer them in this gravy till tender, then remove the eels and place them high in the centre of a dish. Thicken the sauce with butter and flour, and serve it hot poured over. Time to stew the eels, half an hour. Probable cost, 2s. 6d. for this quantity. Sufficient for four or five persons. Eels, Fricasseed. — Cut up four pounds of skinned eels into pieces of four inches in length, put them into a ste^ijan with equal quantities of sherry wine and water, enough to cover them ; add twenty oj'sters, a bunch of herbs, an onion stuck with five or six cloves, some parsley, pepper, salt, and cayenne. When the eels have stewed one hour remove them to a dish, strain the gravy, and put it back into the stewpan with a quarter of a pint of cream and some butter — about an ounce — rolled in flour. Thicken this gra-\y, and pour it over the fish. Serve with horse-radish as a garnish. Probable cost, 6d. to Is. per pound. Sufficient for eight or ten persons. Eels, Fried. — After the eel has been skinned and cleansed, cut it into neat pieces of four inches long, and when quite dry, season them with salt and pepper, and dip each piece into the beaten yolk of egg, cover it with bread-crumbs, and fry to a nice brown in butter or lard. If the eels are small they are usually curled round instead of being cut into pieces. Garnish with fried parsley, and serve on a napkin. Fry for about twenty minutes. Probabie cost, 6d. to Is. per pound. Eels, Mayonnaise of.— Skin and empty an eel of about two pounds and a half weight, and cut it into lengths of two inches and a half. Throw the pieces into salt and water, and, when thoroughly cleansed, drain and dry them. Place them in neat layers, with spice between each layer, in a potting-dish. Poui' a mixture of vinegar and water, with a little dissolved isin- glass in it over the contents of the pot, and stew or bake in a moderate oven till tender. When sent to table, fill a dish with the pieces of eel, and pour over them as much Mayonnaise sauce

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