Eels to Stew

Ingredients

• Cut in pieces two or three inches long
• thin slices of butter
• a gill of sherry wine
• an onion partly boiled, and chopped
• salt
• pepper
• a little shred lemon-peel
• mace
• cloves
• nutmeg
• marjoram
• thyme
• savory

Method

1. 1

   Clean the eels and cut them into pieces.

2. 2

   Fry them until quarter cooked.

3. 3

   In a stew-pan, add butter, then the fish, along with salt, pepper, lemon-peel, mace, cloves, nutmeg, sherry wine, marjoram, thyme, savory, and a chopped onion.

4. 4

   Stew gently until tender, then remove the eels and add an anchovy to the sauce.

5. 5

   Thicken with egg yolk or butter rolled in flour, boil, and pour over the eels.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 205. The excerpt below is the record exactly as published.

ELS, to Stew. — Clean them well. Cut in pieces two or three inches long, and fry till quarter cooked. Put thin slices of butter into the stew-pan, then the fish, with salt, pepper, a little shred lemon-peel, mace, cloves, and nutmeg ; a gill of sherry wine, with marjoram, thyme, savory, and an onion partly boiled, and chopped

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