Oebaokener Aal (Fried and Baked Eel)
From German cookery for the English kitchen, 1906
When done, place on a cloth to absorb fat, remove skewers, brush with glaze, and serve with tomato sauce.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 21. The excerpt below is the record exactly as published.
Oebaokener Aal. (Fried and Baked Eel.) Roll the pieces of eel in salt, ^gg^ and breadcrumb, and fry a golden brown in butter, with fresh sage leaves. Or, bake in the oven, rolled round and skewered with a wooden skewer, in a buttered pan with fresh herbs and slices of onion, and partly covered with equal quantities of white wine and vinegar
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