Fried Eels

Ingredients

• cut them into four-inch lengths
• season with salt
• season with pepper
• roll them in salted corn meal

Method

1. 1

   Skin the eels, cut them into four-inch lengths, season with salt and pepper, then roll them in salted corn meal and fry.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 43. The excerpt below is the record exactly as published.

FRIED EELS. Skin the eels (if this has not already been done by the fishmonger), cut them into four-inch lengths, and season with salt and pepper. Then roll them in salted corn meal, and fry. BROILED FISH. Shad, white fish, blue-fish, young cod, haddock and many other kinds of fish are preferred by many broiled. A dry fish should be dipped in melted butter before broiling. In broiling whole fish, like shad, split them the entire length, wash quickly in water, and dry. Rub the bars of a double wire broiler with butter, and place the fish in it. Dredge with salt, pepper and flour, and place over a clear but not fierce fire, the inside of the fish being turned toward the fire first. Watch it carefully, I08 THE PATTERN COOK-BOOK. and turn frequently. On taking the broiler from the fire let it rest upon a dish, loosen the fish from the wires on both sides by slipping a knife between the fish and the wires ; then raise the broiler with the skin side of the fish up, and fold the broiler together on the under side, leav- ing the fish on top. Place a warm platter upside down over the fish upon the broiler, and turn broiler, fish and platter over together. Lift the broiler, leaving the fish in the center of the platter. Serve with butter, squeezing a few drops of lemon-juice over the fish, if desired. Shad is sometimes served with a cream or Bechamel sauce. OTHER MODES OF DRESSING FISH. SALT CODFISH IN CREAM. One and a-half pint of fish. One pint of milk. One egg. Two table-spoonfuls of butter. One table-spoonful of flour or corn-starch. One-third tea-spoonful of pepper. Wash the fish, tear it into bits, and covering it with cold water, let it soak over night. In the morning pour off the water, and place the fish on the fire in a frying- pan, adding enough fresh cold water to cover it. When the water reaches the boiling point, draw the pan back where it will keep hot for fifteen minutes, at the end of which time the fish should be cooked sufficiently. Rapid boiling hardens salt fish, so the cooking can scarcely be too slow. Drain the fish well, and place it in a double boiler with the milk ; or if great care be taken, the milk can be poured over the fish in the pan. If the latter mode is preferred, the milk must be stirred incessantly, or it FISH. 109 will scorch. When the milk is at boiling heat, stir in the flour and butter, well rubbed together ; or if corn- starch is used, it should be first wet with a little cold milk. Cook slowly for five minutes, season with pepper

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