Stewed Eel
From Cookery and housekeeping, 1882
Serves 1
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 51. The excerpt below is the record exactly as published.
Stewed Eel. Proceed as in fried eel, but when the eel has been stewed long enough, take the pieces cut, and keep them warm whilst the sauce is ' reduced.' A little wine must be added, and if the flavour of onions is liked, some small onions may be stewed with the eel.
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