Stewed Eels

Ingredients

• 2 lbs. silver eels
• 1 quart of good beef gravy
• 1½ ozs. of flour
• ½ gill of port wine
• pepper and salt to taste
• 1 tablespoonful of mushroom catsup
• a little lemon juice

Method

1. 1

   Put the gravy on to boil in a stewpan.

2. 2

   When it boils, add the washed eels cut into 2-inch pieces.

3. 3

   Let them simmer gently for about half an hour.

4. 4

   Remove the eels with a fish slice and thicken the gravy by mixing flour, pepper, salt, port wine, mushroom catsup, and lemon juice with water.

5. 5

   Strain this into the gravy, stir until it boils, then boil for ten minutes.

6. 6

   Return the eels to heat and serve quickly.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 25. The excerpt below is the record exactly as published.

Stewed Eels. -- Ingredients : 2 lbs. silver eels, 1 quart of good beef gravy, ij ozs. of flour, £ gill of port wine, pepper and salt to taste, 1 tablespoonful of mushroom catsup, a little lemon juice

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