Eels with Mock Cream Sauce
From The victory cookery book, 1918
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 21. The excerpt below is the record exactly as published.
Eels with Mock Cream Sauce Materials.—A few onions, 1 eel cut in pieces, a little stock, seasoning and spice, a little oil and grated horse-radish, 1 table- spoonful of vinegar, a little unsweetened condensed milk. | Method.—Shred or chop the onions and _ simmer in oil; add the eel, seasoning and spice, and a little stock. Cook until the eel is done, then dish up. Add to the liquor — the vinegar and horse-radish without further | cooking, which would destroy the horse- radish flavour. Then warm up, and add sufficient unsweetened condensed milk to peep ‘ FISH V7 make enough sauce to cover the eel. Correct the seasoning and serve hot or cold. Eels (Russian Style) Materials.—1 eel, a few onions, 1 sliced carrot, a little oil, seasoning and aromatic herbs, 4 lb. tomatoes to each pound of eel, 1 tablespoonful of vinegar
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