Eels, Roasted in the Ashes

Ingredients

• large eels
• dusted with pepper
• dusted with salt
• enclosed in a double buttered paper

Method

1. 1

   Roll cleaned eels into a spiral, dust with pepper and salt, wrap in buttered paper, and roast in hot ashes until done.

2. 2

   Serve with melted butter or sauce.

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 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

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