Eels, Potted

Ingredients

• Choose young eels
• a good quantity of coarse salt
• soak in salt and water one hour
• cut them into pieces about two inches long
• season with salt
• season with pepper
• season with allspice
• Pour vinegar and water on them

Method

1. 1

   Clean the eels, cut them into pieces, season with salt, pepper, and allspice, then pour vinegar and water over them.

2. 2

   Bake in a slow oven until tender.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 484. The excerpt below is the record exactly as published.

Eels, Potted. — Cooked in this manner they are said to he richer and better when unskinned. CSioose young eels, and cleanse them as follows : — Hold the head of the fish in your left hand, grasp it firmly between the thumb and finger ; in the other "hand have ready a cloth with a good quantity of coarse salt; draw the eel through, pressing it tightly as it passes through the salt, then soak in salt and water one hour. When thoroughly cleansed, cut them into pieces about two inches long, put them into a brown earthem pot with a cover, season with salt, pepper, and allspice. Pour viuegar and water on them, and bake in a slow oven till tender. The pickled eels that are sent from the northern countries of Europe to the south are not skinned. Eels Roasted in the Ashes.— River fish caught iri the neighbourhood of faiTQS are roasted expeditiously on the hearth of a wood fire. When skinned and cleaned, they are rolled into a spiral form, dusted with pepper and salt, and enclosed in a double buttered paper. A hot part of the hearth is then swept clean, and the papered fish laid upon it. Hot ashes are next shovelled over till every part is covered, and when the oels are sufii- ciently done, the outside paper is removed, and they are thus sent to table accompanied by plain melted butter or any sauce at hand. Time, about half an houi-, or according to the heat of the ashes. Eels, Sauce for. — Eels are generally cooked " without then- skins, thus rendering them more delicate, and requiring only a mild sauce, such as capers, sorrel, or parsley and butter for boiled eels ; but when very rich, as they always are if the skins are retained, some piquante sauce is necessary {see Sauce a la Tartare). Eels, Spitchcoeked.— Large eels are best for this mode of cooldng. When skinned and split, the back bones should be taken out SPITCHCOCKED EELS. carefully without tearing the fish, and they should be divided into three or four-inch pieces. Have ready a seasoning of chopped parsley, a very little sage, a blade of mace pounded, pepper, and salt ; let the pieces be well smeared with warmed butter and lemon-juice (or let them lie in it for two or three minutes), then strew the seasoning over, and dip each piece in egg and bread-cnunbs. Fry in boiling fat, and serve in a round on the dish with sauce piquantos in the middle. Some prefer plain melted butter with the juice of lemon. Time, half an hour to fry. Probable cost, 6d. to Is. per pound. Eel Spitchcoeked (another way).— Skin and clean a large eel, and lard it with very thin narrow strips of bacon ; make a seasoning of herbs, salt, and pepper ; sprinkle the eel all over with it, then put equal quantities of good veal broth and vinegar into a dish, and lay the fiah in for three hours ; let there be enough to cover it. Drain it dry, and fold it in a buttered paper, first turning and skewering it backwards and forwards, that it may be more conveniently cooked. When on the spit, baste frequently ; and add half a pint of wlute vnne to mix with the drippings in the pan for this purpose. Take off the paper a few minutes before it is quite done, and baste and flour, that it may be of a nice brown. Fried bread may be placed round the dish, and broiled slices of salmon ; or they may be varied with small soles fried of a beautiful colour. Time to roast, from thirty to thirty-five minutes. Probable cost, from 6d. to Is. per pound. Eels, Stewed. — Divide four large eels into pieces of about two inches, and season them with pepper, salt, and a little pounded mace. Lay them in a deep dish with a little veal stock, a bundle of sweet herbs, and a very little chopped parsley sprinkled in layers over them. Tie down with a paper, first putting some small bits of butter on the top. Stewed eels are always best when done in a moderate oven. Time, one hour or more. Probable cost, 6d. to Is. per pound. Egg and Brandy Cream.— Beat well the yolks of five fresh eggs with a spoonful of cream. Add three ounces of sugar, finely pounded and sifted, and two glasses of the best French brandy. Blanch and pound equal quantities of sweet and bitter almonds, forty in all, and boil them in a few spoonfuls of milk ; add them, when cold, to the eggs, and stir the mixture thoroughly. When it is perfectly mixed, pour it into a well-lined saucepan along with a quart of cream; stir one way till it becomes thick, but do not let it boil. Serve in custard-cups with a ratafia on the top of each. Probable cost, about 4s. 9d. Sufficient for twelve cups. Egg Balls. — Boil some eggs tUl they are hard, separate the yolks, pound them, and with the yolks of raw eggs and a little flour, roll up into small balls. These balls are used for turtle soup. Egg Balls (another way). — To one egg put just as little flour as will make it into a paste that you can pinch into shape with your fingers. Season with pepper

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