Eels with Parsley Sauce

Ingredients

• Small eels are the better for this dish
• Place them in a stewpan with milk
• chopped parsley

Method

1. 1

   Soak them well in salt and water.

2. 2

   Place them in a stewpan with milk, water, and chopped parsley; let them boil, and then simmer till tender.

3. 3

   Utilise the liquor in which they have been cooked as the base of parsley butter.

4. 4

   Then arrange them on a dish, and pour some of the parsley butter over them, and serve some in a sauce boat.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 8. The excerpt below is the record exactly as published.

Eels with Parsley Sauce Small eels are the better for this dish. Soak them well in salt and water. Place them in a stewpan with milk, water, and chopped parsley

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