Eels with Oysters

Ingredients

• 1 pound eels
• 1 even tablespoonful salt
• 1 onion
• 2 slices of carrot
• a bouquet
• 6 whole peppers
• 3 tablespoonfuls white vinegar
• 1 pint of large oysters
• juice of Vg lemon
• y, tablespoonful butter
• y^ teaspoonful seasoning salt

Method

1. 1

   Cut eels into 2-inch pieces, season, and simmer in boiling water with onion, carrot, bouquet, and vinegar for 10 minutes.

2. 2

   Cook oysters with lemon juice, butter, and seasoning salt for 2 minutes.

3. 3

   Serve together.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 95. The excerpt below is the record exactly as published.

Y^ tablespoonful butter ; as soon as hot put in as many eel pieces as will conveniently go in, and fry to a delicate brown. In the meantime peel 6 medium-sized potatoes, cut each one lengthwise into 6 pieces, wash and wipe dry ; place a kettle with lYi pound fat over the fire ; as soon as hot put in one third of the potato pieces, let fry until brown and done, then 144 SEA FOOD, Etc. remoye to blotting or brown paper; fry the remaining potatoes same way. When ready to serve arrange the eels on to a warm dish, and lay the potatoes around them, sprinkle 1 teaspoonfnl chopped parsley over all, and serve. Eel Farci. — Skin and clean 2 large eels, cat off head and tail, split open the back, remove the bones, and spread the eels flat on the table ; season each with 1 teaspoonfnl of seasoning salt. Then prepare a fish forcemeat, as follows : Place a saucepan with Yg cap cream over the fire ; when boiling add 2 tablespoonf als flour, stir until it forms into a smooth paste ; then remove ; add gradually 1 whole egg and 1 yolk, stir until smooth ; when cold mix with y, pound finely pounded pike or bass meat, Ys cupful fine-cut boiled tongue, 2 fine-cut truffles, 1 teaspoonful seasoning salt, 1 ounce butter, Y4 teaspoonful nutmeg ; spread this forcemeat over the eels, roll up and cover with thin slices of larding pork ; inclose each one separately in a clean napkin, tie the napkin on each end and in the center with tape ; lay them on a grating in a fish kettle, cover with Yf bottle Rhine wine and white broth ; add Ys tablespoonful salt, a bouquet, 2 sliced onions, and 12 whole peppers; place the kettle over the fire ; as soon as it boils draw the kettle to side of stove ; let simmer 40 minutes; remove, and let the eels cool in the broth; then take them out, remove the napkin, cut the eels into slices, and lay them in their original form in a baking pan ; strain the broth into a saucepan, place it over the fire, and reduce it to half glaze by boiling ; then add the broth to the eels ; place the pan in the oven, baste often; let the eels heat through and glaze. In the meantime place 1 cupful parboiled rice in a saucepan ; add 3 cup- fuls milk or white broth, 1 ounce butter, 1 even teaspoonful salt, boil until done. When ready to serve, put the rice on a warm dish, place the eels on top of it, and serve ; or arrange the eels in a circle around the dish, and put in the center an oyster ragoftt Eels in Beer. — Cut 2 pounds well-cleaned eels into 2-inch lengths, season with 1 heaping tablespoonful salt, mix well with the EELS. 145 salt) place for 1 hour in a bowl. Put the eels in a sancepaB, cover with boiling water, let them lie 2 minutes ; then drain in a sieve and pour over some cold water. Return the eels in a saucepan to the fire, cover with beer ; add 2 fine-cut onions, 1 bay leaf, 2 cloves, 12 whole peppers, 1 lemon cut into slices and freed from the pits ; when beginning to boil draw the saucepan to side of stove, and let simmer 10 minutes; then remove the eels. Mix 1 tablespoonful butter with Vt tablespoonful fiour, add it to the sauce ; add Y, table- spoonful sugar, cook and stir 3 minutes ; then strain the sauce into another saucepan, add the eels, set for a few minutes over the fire, and serve with boiled potatoes. Eels k la Normande. — Gut ly, pound well-cleaned eels into pieces 2 inches long ; place them in a saucepan, add 1 tablespoonful salt, Vt teapoonf ul pepper, 2 onions cut into slices, 1 bay leaf, and 2 sprigs of parsley ; cover with ly^ cup white vinegar or y, cup white wine and 3 pints cold water; set the saucepan over the fire; as soon as it commences to boil draw the saucepan to side of stove, let it simmer (not boil) 10 minutes. At the same time place a sauce- pan with 1 tablespoonful butter over the fire ; add 1 tablespoonful flour, stir and cook 2 minutes ; add 1 cupful white broth, y, cupful mushroom liquor, and y, cupful of the eel broth ; cook 5 minutes ; mix the yolks of 2 eggs with y, capful cream, add it slowly to the sauce, not letting it boil again ; after the yolks have been added add the juice of y^ lemon and y^ teaspoonf ul beef extract and y^ table- spoonful butter in small pieces ; lay the eels in a warm dish, pour over the sauce, and serve with small potato dumplings. Eels in Jelly. — Gut ly, pound shank of veal into small pieces, place them in a saucepan over the fire, cover with cold water ; add 1 teaspoonful salt ; when beginning to boil, add 2 onions and a bonquet, cover and boil till the meat falls from the bones. In the meantime cut 2 pounds medium-sized eels into 3-inch lengths, season with 2 tablespoonf uls salt ; mix well together with the salt, and set for 1 hour in a cool place ; then put into a saucepan, and 146 SEA FOOD, Etc. ooTer with boiling water ; after 2 minutes drain the eelB in a sieTe and rinse off with cold water ; when the veal is dQne, strain the broth through a napkin ; place the eels in a saucepan, add ly^ pint of the veal broth, Vs pii^t white yinegar, 4 whole doves, 1 bay leaf, 12 whole peppers, 1 onion cut into slices, Vt tablespoonf ul sugar, set the sauce* pan over the fire, and boil slowly till done — about 10 minutes ; re* move the eels, lay in a dish or bowl large enough to hold them. Beat the whites of 2 eggs to a stiff froth, add the juice of 1 lemon and a lit- tle cold water, stir this into the broth, continue the stirring, and boil 5 minutes ; then draw the saucepan to side of stove. Place a small sieve over another saucepan, set the saucepan in a vessel of hot water over the fire, lay a napkin inside the sieve, pour the broth through it, a little at a time ; when strained, pour over the eels and set in a cool place. Serve cold with mayonnaise or r^molade. Eels with Oysters. — Cut 1 pound eels into pieces two inches in length, season with 1 even tablespoonful salt, let stand Yf hour ; place in a saucepan, cover with boiling water ; add 1 onion, 2 slices of carrot, a bouquet, 6 whole peppers, and 3 tablespoonfuls white vinegar ; when beginning to boil, draw to side of stove ; let simmer 10 minutes. At the same time place 1 pint of large oysters, with some of their liquor, over the fire, add the juice of Vg lemon, y, table- spoonful butter, y^ teaspoonful seasoning salt

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