Entree of Eels
From The thorough good cook, 1895
Serves 4
For abstainers, leave out alcohol.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 106. The excerpt below is the record exactly as published.
Entree of Eels. Take two large eels, bone them, and lay them flat ; put light forcemeat, well seasoned, upon each ; roll them up separately ; bind them round with tape ; put them in a stew- pan with a gill of sherry, one clove of garlic, half a bay-leaf, four peeled shallots, a little thyme, and a pint of veal broth. Let them stew till done, then strain the liquor, skim it free from fat, season to the palate, thicken with flour and butter
Cook this with the app: pantry check, scaling, and the assistant.