Eels, Stewed

Ingredients

• Wash and skin 2 lbs. of eels
• Pour in one pint of good soup stock
• adding one large onion, shredded
• three cloves
• a teaspoonful of grated lemon-peel
• a wineglassful of port wine
• a wineglassful of cream
• thickened with flour

Method

1. 1

   Wash and skin the eels, cut them into three-inch pieces, and season with pepper and salt.

2. 2

   Place in a stewpan with soup stock, onion, cloves, lemon-peel, and port wine.

3. 3

   Stew gently for half an hour, strain the gravy, add cream thickened with flour, and boil once.

4. 4

   Pour over the eels and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 129. The excerpt below is the record exactly as published.

Eels, Stewed FISH Fish, Coquilles of the back and remove the bone, cut into good-sized pieces, rub the inside of each piece with egg, and then sprinkle the following over the pieces : Bread- crumbs, parsley, sweet herbs, minced finely, pepper, salt, and a little nut- meg. Broil over a clear fire till of a nice brown color. Serve with pars- ley and butter. Eels, Stewed. — Wash and skin 2 lbs. of eels, cut them in pieces three inches long, pepper and salt them, and put them into a stewpan. Pour in one pint of good soup stock, adding one large onion, shredded, three cloves, a teaspoonful of grated lemon- peel, and a wineglassful of port wine. Stew gently half an hour, and pour into a hot dish. Strain the gravy, and add a wineglassful of cream thickened with flour

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