Smoked Eels

Ingredients

• two or three moderate-sized eels
• place them in salt for a few hours
• baste with oil
• baste with vinegar
• mixed salad of boiled potatoes
• beetroot
• celery
• boiled carrots
• gherkin
• salted cucumber
• capers

Method

1. 1

   Take the eels and place them in salt for a few hours.

2. 2

   Wipe and hang them up by their heads in a tun over a half-dying fire for 5-6 hours.

3. 3

   Divide the smoked eels into pieces, season, and baste with oil and vinegar.

4. 4

   Prepare a mixed salad of the vegetables, cut into small pieces, seasoned and basted with oil and vinegar, and left for two hours.

5. 5

   Serve the vegetables in a border mould with the pieces of eel in the center, basted with their seasoning.

Nutrition per serving

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 35. The excerpt below is the record exactly as published.

Smoked Eels Take two or three moderate- sized eels and place them in salt for a few hours ; then wipe and hang them up by some hooks by their heads, placed at a distance from each other at the bottom of an over- turned tun open on one side. Put the tun on three bricks round a half-dying fire, which keep up with small pieces of bark of resinous wood, thus con- centrating in the tun a thick warm smoke. In five or six hours the eels will be smoked and cooked. Divide them into pieces freed of the skin, place in a kitchen basin, season, and baste with oil and vinegar. Prepare a mixed salad of boiled potatoes, beetroot, celery, boiled carrots, gherkins, salted cucumber, and capers

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