Stewed Eels

Ingredients

• some good stock
• some button mushrooms out of a tin
• a few very small spring onions
• some brown thickening
• about a dessert-spoonful of mushroom ketchup
• another dessert-spoonful of port wine
• a little cayenne pepper
• the eels have been cut into pieces about two inches long

Method

1. 1

   Place stock on fire, add mushrooms and onions.

2. 2

   Thicken with brown thickening, add mushroom ketchup, port wine, and cayenne.

3. 3

   Cut eels into 2-inch pieces, simmer in stock for an hour.

4. 4

   Remove eels, boil stock, skim fat, return eels, and simmer until soft.

Nutrition per serving

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 90. The excerpt below is the record exactly as published.

stewed eels and whitebait. It is obvious that the first can be prepared hours beforehand, and will simply require warming up, but that the latter cannot be cooked till within a minute of its being sent to table. I will now give a list of fish from which the fish dinner can be chosen, but at the same time would strongly recommend, where it is possible, some com- mon-sense person to go early in the morning to Billingsgate Market, and pick out, say, half a dozen different kinds of fish, of course choosing those that are in season, and consequently cheapest : flounders, souchet and fried ; eels, souchet, fried, and stewed ; salmon, plain boiled and with piccalilly sauce; red mullet, en papillote; soles, filleted and fried ; whiting ; Fish Dinners. 223 turbot, boiled ; smelts ; lobster cutlets ; whitebait, ordinary and devilled ; shrimps, curried. Of course I do not mean that you are to have all these fish at once, but as under ordinary circumstances it is almost impossible to get just what fish you may ask for, I give a variety, so that if one is not to be obtained, you may have some others to fall back upon. I would, however, at starting, remind you that the dish in a fish dinner is the whitebait. We will first start in the dining-room, and suppose the time to be the hour of dinner. The table is laid for four ; a green glass is placed, in addition to an ordinary sherry one, by the right-hand side of each person. The sherry is tapped, and let us trust it is dry, and free from fire, as sweet sherry is quite out of the question at a fish dinner. We will also suppose a bottle of chablis or sauterne to be on the sideboard, with a corkscrew run into the cork, ready for drawing. On the sideboard, also, are two plates, containing plenty of thin brown bread and butter, with not too much butter on the bread, and that, too, really fresh, without a turnipy flavour. If you possess that comfort, fish-knives, all the better, but dessert-knives do very well as a substitute. We will suppose, then, two silver forks placed to each person, and the remainder of the silver forks on the sideboard ready for use, for recollect a series of fishes 224 Common-sense Cooker i will soon exhaust even a large establishment of forks. Have ready, therefore, outside the door, a large jug containing hot water and soda, and a jug of ordinary water by its side. As the forks are taken out of the room, wipe them on a cloth, plunge them into the hot soda and water, and then into the ordinary water, wipe them on a clean cloth, and they are ready again for use. Half a dozen forks or more can be washed this way in half a minute. We will next descend to the kitchen, and we there find everything neatly arranged. In the sink is already placed a large tub of boiling water and soda, and by its side another tub or basin of cold water. You will probably run short of plates, and certainly will of vegetable-dishes, and consequently I would recom- mend you, if possible, to borrow of a friend a couple of these latter dishes. In front of the fire, or on the hot-plate, is a pile of hot plates. The stewed eels are in a small stew-pan on the side of the fire ; the salmon and pickle sauce, in another stew-pan, ready ; the curry sauce is likewise ready, say in a little egg-saucepan, and a small basin on the dresser contains the shrimps ready picked. The red mullet, en papillote , is ready in the tin in the oven, and the lobster cutlets are also ready arranged to be what the cook calls “popped in the oven” at the proper moment. But before going any further I will run as Fish Dinners. 225 briefly as possible through the methods of preparing these dishes, some of which have been described before, but may have been forgotten. First, the stewed eels. Some good stock has been placed on the fire early in the morning, and into it have been put some button mushrooms out of a tin, and if possible a few very small spring onions ; the stock has been thickened with some brown thickening — i.e., butter and flour fried a brown-colour ; to this have been added about a dessert-spoonful of mushroom ketchup and another dessert-spoonful of port wine, and a little cayenne pepper. The eels have been cut into pieces about two inches long

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