Stewed Eel

Ingredients

• a pound and a half of eels
• a little oil, lard, or dripping
• a little water
• pepper
• salt
• a good tablespoonful of sweet lemon juice

Method

1. 1

   Clean and cut the eels into two-inch pieces.

2. 2

   Put in a pot with oil, water, pepper, and salt.

3. 3

   Cover and stew slowly until tender.

4. 4

   Strain the stock, reduce it until thick, add lemon juice, and heat the eel pieces in it.

5. 5

   Serve with rice boiled in milk and kidney bean leaves mixed.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 177. The excerpt below is the record exactly as published.

Stewed Eel.) Take a pound and a half of eels, clean and cut off the heads and tails, and cut the other pieces about two inches long. Put all in a pot with a little oil, lard, or dripping, a little water, pepper, and salt. Cover closely, and stew very slowly till quite tender. When cooked, strain the stock, and reduce till pretty thick ; add a good tablespoonful of sweet lemon juice

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