pescatariannut-freeegg-freesoy-freeshellfish-free
Fricasseed Eels
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Ella Bosell, Chicago, IL.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 157. The excerpt below is the record exactly as published.
FRICASEED EELS.— After skinning, cleaning and cutting 5 or 6 eels in pieces of 2 inches in length, cover with water and boil until tender. Add a good-sized bit of butter, with a teaspoon of wheat flour or rolled cracker worked into it, and a little scalded, and chopped parsley; add salt and pepper to taste, and a wine- glass of vinega
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