Stewed Eels

Ingredients

• Cut two eels in pieces about four inches long.
• three large tablespoonfuls of butter
• half a small onion
• two tablespoonfuls of flour
• one pint of stock
• two bay leaves
• salt
• pepper

Method

1. 1

   In a stew-pan, melt butter with onion until yellow.

2. 2

   Stir in flour until brown.

3. 3

   Add stock or water, season, then add eels and bay leaves.

4. 4

   Cover and simmer for 45 minutes.

5. 5

   Serve with sauce strained over and garnish with toasted bread and parsley.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 49. The excerpt below is the record exactly as published.

Stewed Eels. Cut two eels in pieces about four inches long. Put three large table-spoonfuls of butter into the stew-pan with half a small onion. As soon as the onion begins to turn yellow stir in two table-spoonfuls of flour, and stir until brown. Add one pint of stock, if you have it ; if not, use water. Season well with pepper and salt ; then put in the eels and two bay leaves

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