Matelote of Eels

Ingredients

• Skin a 2^oi^^ii<^^d ^ l^'^^lf of eels
• a tablespoonful of batter
• a glassful of red wine
• a third of a pinch of nutmeg
• half a pinch of salt
• a third of a pinch of pepper
• a faggot of herbs
• a glassful of fish stock
• three tablespoonfuls of mushroom liquor
• six small glazed onions
• six mushroom buttons
• a tablespoonful of brown gravy

Method

1. 1

   Skin and cut eels into pieces, wash, fry in batter for two minutes.

2. 2

   Add wine, nutmeg, salt, pepper, herbs, stock, and mushroom liquor.

3. 3

   Cook for thirty minutes, add brown gravy, stir, and serve with fried bread and onion sauce.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 106. The excerpt below is the record exactly as published.

Matelote of Eels. Skin a 2^oi^^ii<^^ '^^d ^ l^'^^lf of eels, and cut them into pieces two inches in length. When well washed, put them m a stew-pan with a tablespoonful of batter; fry them for two minutes ; add a glassful of red wine, a third of a pinch of nutmeg, half a pinch of salt, and a third of a pinch of pepper ; also a faggot of herbs, a glassful of fish stock, or white broth, and three tablespoonfuls of mushroom liquor. Add six small glazed onions, and six mushroom buttons. Cook for thirty minutes, then put in a tablespoonful of brown gravy

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