Eels Stewed

Ingredients

• eels
• a little broth or stock
• a teaspoonful of sweet herbs
• pepper
• salt
• a dessertspoonful of ketchup
• some port-wine dregs
• finely chopped parsley
• a little brown thickening

Method

1. 1

   Cut eels into 3-inch pieces and stew in broth with sweet herbs.

2. 2

   Once tender, remove eels and strain stock.

3. 3

   Season stock with pepper, salt, ketchup, and port-wine dregs.

4. 4

   Thicken with brown thickening, warm eels in stock, and serve with fried bread.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.

Eels Stewed. Cut the eels into pieces about three inches long ; stew them gently in a little broth or stock with a teaspoonful of sweet herbs. When tender remove the eels and strain the stock, season with a little pepper and salt and a dessertspoonful of ketchup ; and, if possible , some port-wine dregs ; add also a little finely chopped parsley. Thicken the stock with a little brown thickening

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