Fried Eel
From Cookery and housekeeping, 1882
Serves 1
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 51. The excerpt below is the record exactly as published.
Fried Eel. Skin and clean the eel, cut into pieces of two or three inches in length. Let them disgorge in water, then dry thoroughly. Braise in Chablis and water with carrots, onions, a bay leaf, fine herbs and season- ing. When the eel is tender, take it out and let it drain. Strain the sauce in which it has cooked, and stir in some flour and butter, roll the pieces of eel in I20 EELS. this mixture, and let them get cold ; if the mixture is too thin, add an Q.gg before taking it from the fire. Fry the pieces of eel in breadcrumbs and &^g, and dish up on a napkin ; serve a tartar sauce, separately. Stewed Eel. Proceed as in fried eel, but when the eel has been stewed long enough, take the pieces cut, and keep them warm whilst the sauce is ' reduced.' A little wine must be added, and if the flavour of onions is liked, some small onions may be stewed with the eel. All the grease must be carefully removed from the sauce. Collared Eel. Stew the eel till it is tender enough to enable you to take out the backbone, roll it up, and bind with tape, finish stewing in the same liquid, put it between two dishes with a weight on them. When cold remove the tape, boil down the liquid to make aspic jelly for a garnish, and send up a tartar sauce in a tureen. Eel a la Poulette. Skin and clean the eel
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