Stewed Eels

Ingredients

• 1 eel (about 1 lb.)
• 1 oz. flour
• 1 pint of water
• 1 oz. butter
• 1 or 2 sprigs of parsley
• A little lemon-rind
• Salt and pepper

Method

1. 1

   Skin the eels, cut into small lengths, fry a light brown in hot butter, add water, parsley, mace, and lemon-rind.

2. 2

   Stew gently till the eels are tender, then place them on a hot dish, thicken the sauce with the flour, add salt and pepper, and strain over the fish.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 5. The excerpt below is the record exactly as published.

oz. flour. Method. — Fillet the fish, remove the dark skin, divide the fillets in half lengthways, and roll up or tie each one. Put the bones into a very clean saucepan with the milk, mace, and bay-leaf, and stew gently about 20 minutes, then strain. Melt the butter in the pan, mix in flour, add the strained milk, slowly stirring till it boils, then season. Put the fillets into this sauce and simmer very gently for 15 minutes. Place the fillets on a hot dish, add a few drops of lemon-juice to the sauce, then cover the fillets completely with the sauce. Garnish ^^dth cut lemon and stifiiy whipped white of egg. Sprinkle over a little finely chopped parsley. FISH Stewed Eels I eel (about i lb.). I oz. flour. Small blade of mace. I pint of water. I oz. butter. I or 2 sprigs of parsley. A little lemon-rind. Salt and pepper. Method, — Skin the eels, cut into small lengths, fry a light brown in hot butter, add water, parsley, mace, and lemon-rind. Stew gently till the eels are tender, then place them on a hot dish, thicken the sauce with the flour, add salt and pepper, and strain over the fish. Stuffed and Baked Haddock I fresh haddock. 2 oz. dripping. 3 or 4 table-spoonfuls bread- \ tea-spoonful sweet herbs. crumbs. A little grated lemon-rind. I dessert - spoonful chopped Salt and pepper. parsley. A little egg or milk. Method. — Scale the fish, wash and dry it. Make a force- meat of crumbs, parsley, sweet herbs, lemon-rind, salt and pepper; moisten with a little beaten egg. Place inside the fish and sew it up. Truss into shape with a needle and string. Place in a dripping-tin, brush over with egg, cover with crumbs. Add dripping, and bake in a moderate oven about ~ hour, basting frequently. Serve with parsley sauce. Stuffed Sole I sole. J oz. butter. A little lemon-juice. I egg. 3 or 4 table-spoonfuls bread- crumbs. I table-spoonful finely chopped parsley. A few picked and chopped shrimps. Salt and pepper to taste. J tea-spoonful sweet herbs. Method. — Put bread-crumbs in a bowl, rub in the butter, add other ingredients, mix, then moisten the whole with the egg, well beaten. Skin sole, wash and dry it well, cut down centre of the fish with a sharp knife, and lift the fillets on each side 12 HOUSEHOLD COOKERY the backbone, put the forcemeat inside the hole, lay the fish in a baking-tin, put some pieces of butter on top. Add \ pint of fish stock or water, and bake in a moderate oven about 30 minutes. Garnish with cut lemon, stiffly whipped white of egg, and chopped parsley. Fillets of Sole Baked I or 2 soles filleted. i dessert- spoonful anchovy I oz. butter.

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