Potted Eels

Ingredients

• a layer of sliced onion
• a layer of the raw fish
• a liberal quantity of whole mixed spice
• salt
• good vinegar
• a few bay leaves

Method

1. 1

   Put into an old-fashioned stone jar a layer of sliced onion, add a layer of the raw fish, strew over it a liberal quantity of whole mixed spice and salt; add another layer of fish, and season as before, continuing this process until all the fish is used.

2. 2

   Cover the fish with good vinegar, make the jar air-tight, and put it in a pan of water, simmer for half a day, and do not remove the cover until it is cool.

3. 3

   When serving, arrange neatly on the dish, and garnish with hard-boiled eggs quartered lengthwise, and lemon similarly cut.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 9. The excerpt below is the record exactly as published.

a layer of sliced onion, add a layer of the raw fish, strew over it a liberal quantity of whole mixed spice and salt ; add another layer of fish, and season as before, and continue this process until all the fish is used. Cover the fish with good vinegar ; make the jar air-tight, and put it in a pan of water, simmer half a day, and do not remove cover until it is cool. When serving, arrange neatly on the dish, and garnish with hard-boiled eggs quartered length- wise, and lemon similarly cut. Potted Eels. — This is the only way in which eels are appreciated by some. They seem to lose their peculiar oily flavor, and are very acceptable at lunch. Prepare them as in the foregoing recipe, and add a few bay leaves to the seasoning ingredients. 32 FRIED EELS. Fried Eels. — Cut the cleaned eels into three-inch pieces, and strew over them a quan- tity of salt

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