Matelotte of Eels

Ingredients

• One pound of Eels
• Half a pint of Claret
• Half a pint of Stock
• Bouquet Garni
• A few pieces of Carrot, Turnip, Onion
• Half a pint of Brown Sauce
• A teaspoonful of Anchovy Sauce
• Salt

Method

1. 1

   Cut up the eels, and cook them for about half an hour in the claret, stock and vegetables; when cooked take out the fish, strain the stock and reduce, then add the brown sauce and anchovy sauce.

2. 2

   Extract the juice from half a basket of mushrooms by cooking them in butter and lemon-juice, add this to the stock and sauce, then put the eels in to get hot through.

3. 3

   Cook some button onions in some stock and butter for two and a half hours in the oven; serve these with the eels.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 13. The excerpt below is the record exactly as published.

Matelotte of Eels. Ingredients, One pound of Eels. Half a pint of Claret. Half a pint of Stock. Bouquet Garni. A few pieces of Carrot, Turnip, Onion, and half a basket of Mushrooms ; Stalks and trimmings to be used with the Vegetables. Salt. Half a pint of Brown Sauce. A teaspoonful of Anchovy Sauce

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