Fried Eels

Ingredients

• cut the eels into pieces three inches in length
• salt
• pepper
• thyme
• one-half of a glass of vinegar
• an egg
• bread-crumbs
• brown in drippings

Method

1. 1

   Clean and cut the eels into pieces three inches in length.

2. 2

   Cover them in a saucepan with cold water, salt, pepper, thyme, onions, and carrots, and add vinegar.

3. 3

   Boil, then cool, drain, and dry.

4. 4

   Mix egg and bread-crumbs, dip each piece in, and fry brown in drippings.

5. 5

   Serve with tartar sauce.

Nutrition per serving

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 59. The excerpt below is the record exactly as published.

an egg-slice, drain, and put it into a saucepan with as much good brown gravy, boiling, was will swim it. Add a little salt and cayenne, the juice of half a lemon, a lump of sugar, an onion stuck with two cloves, and a little tomato catsup. Simmer softly till the fish is cooked; take it out, place it on a hot dish, strain the gravy, thicken- ing it with a little browned butter. L W. M. 72 FISH. FRIED PERCH. After washing and scaling the fish wipe them dry, flour them lightly all over; rub off the flour, dip them into beaten ^gg, and then into finely- grated bread-crumbs, and fry them in plenty of boiling fat, until they are nicely browned. Drain a few minutes on an inverted sieve, serve on a hot dish, and garnish with parsley. Send shrimp sauce, anchovy sauce, or plain melted butter, to table in a tureen. Mrs. Eliza Pray. BROILED SARDINES. These tiny fish are very nice when broiled over hot coals a minute or so, turning them once. Large slices of toast must be ready; on each slice place two of the fish, and then pour a little of the oil which was left in the can. The oil must be hot. Inez Heffel. RED HERRINGS. Red herrings or Yarmouth bloaters can be cooked by making incisions in the skin across the fish, for a very little cooking will do them. If there is any roe, pound it in a mortar, with a little anchovy, and spread it on toast. When the herrings are very dry, soak them in warm water an hour before cooking. P. A. Thrall. SALMON CUTLETS WITH CAPER SAUCE. Take a slice of salmon two inches thick, carefully remove the bones and skin, cut into slices half an inch thick, and flatten them on the chop- ping-board with a cutlet bat dipped in water. From these slices cut as many cutlets of as uniform shape as you can. Place them quite flat on a well-buttered baking tin, sprinkle pepper and salt over them, and, ten min- utes before they are wanted, put them into the oven with a sheet of but- tered white paper over them. Put all the trimmings of the salmon into a saucepan with carrots, onions, thyme, parsley, a bay-leaf, a few cloves, some whole pepper, salt to taste, and a little more than a pint of good stock. Leave this to boil gently till reduced one-half, then strain the liquor into a basin, and remove any fat there may be. Melt a piece of butter the size of a walnut, add to it half a teaspoonful of flour, and stir it on the fire till it is well colored. Add the liquor to this, and continue stir- ring until the sauce boils, then add a heaped teaspoonful of capers; pour the same over the cutlets, and serve. B. Eixis. F/SH, 73 CUTLETS OF COD. The ingredients are three pounds of the fresh fish cut in slices of the thickness of three-quarters of an inch, and taken from the body of the fish; a handful of fine bread-crumbs, with which should be mixed pepper and salt, and a little minced parsley and an ^gg, beaten light. Enough dripping to fry the cutlets. Cut each slice of fish into strips, as wide as two fingers, dry them with a clean cloth, rub lightly with salt and pepper. Dip the slices in the egg, then the crumbs, and fry in enough fat to cover. Drain away every drop of fat, and lay the cutlets on a napkin on a hot dish. Mrs. C. Leone. FISH TURBOT. Cook a fish of about four pounds in salted water to which spices^ parsley, and celery have been added. Pour in a cup of vinegar. Then let the fish become cold and pick into small pieces, removing the bones and skin. Now make a dressing of a cup of milk, two large tablespoons of flour, one cup of sweet cream, pepper and salt. Cook ten minutes, then mix with fish, stewing a little parsley over mixture. Grease a pudding form with butter, then fill with the mixture. Cover the top with crackers rolled fine and browned in butter. Bake half an hour. Mrs. Casper. FISH TURBOT— No. 2. Take two cups of flaked fish, one cup rolled and sifted shredded wheat biscuit crumbs, four tablespoonfuls of butter, one cup of milk, pepper, and one-half of a teaspoonful of salt. Use cold boiled and baked fish that is left over. Butter a pudding dish, cover with crumbs, layer of fish, pepper, butter and sauce made from two tablespoonfuls of wheat flour, two of the level tablespoons of butter, salt and milk. Boil till it thickens. Proceed in this way until the dish is filled, finishing with crumbs, and dress with butter. Bake slowly forty minutes. E. M. B. FRIED EELS. Clean and cut the eels into pieces three Inches In length, cover them in a sauceoaa with cold water, in which salt, pepper, tnyme, onions ana ^arrots sliced thin, and one-half of a glass of vinegar have been put. As soon as they boil take from the fire, and let them become cool. Then drain them and dry. Mix ^gg and bread-crumbs, beating the &gg first, and dip each piece in. Fry them brown in drippings

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