Potted Eel

Ingredients

• Skin and clean a large eel
• season with mace, pepper, and salt
• cover with melted butter

Method

1. 1

   Skin and clean a large eel; dry and cut into small pieces about four inches in length; season with mace, pepper, and salt; lay in a pan and cover with melted butter; bake for half an hour in a quick oven.

2. 2

   When done take it out and place on a cloth to drain.

3. 3

   Pack closely in a pot; melt the butter it was baked in, and pour it over the eel.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 4. The excerpt below is the record exactly as published.

POTTED EEL Skin and clean a large eel ; dry and cut into small pieces about four inches in length ; season with mace, pepper, and salt ; lay in a pan and cover with melted butter

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