Fried Eels with Potatoes

Ingredients

• 1 tablespoonful lard or fat
• Y^ tablespoonful butter
• 6 medium-sized potatoes
• 1 teaspoonfnl chopped parsley

Method

1. 1

   Wipe dry the eel pieces, dust with flour, dip in beaten egg, and roll in crumbs.

2. 2

   Fry in hot lard and butter until brown.

3. 3

   Peel and cut potatoes, fry until brown.

4. 4

   Arrange eels on a warm dish with potatoes around, sprinkle with parsley, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 95. The excerpt below is the record exactly as published.

table- spoonful lard or fat over the fire, add Y^ tablespoonful butter ; as soon as hot put in as many eel pieces as will conveniently go in, and fry to a delicate brown. In the meantime peel 6 medium-sized potatoes, cut each one lengthwise into 6 pieces, wash and wipe dry ; place a kettle with lYi pound fat over the fire ; as soon as hot put in one third of the potato pieces, let fry until brown and done, then 144 SEA FOOD, Etc. remoye to blotting or brown paper; fry the remaining potatoes same way. When ready to serve arrange the eels on to a warm dish, and lay the potatoes around them, sprinkle 1 teaspoonfnl chopped parsley

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