Stewed Eels

Ingredients

• One pound of Eels
• Half a pint of Stock
• One gill of Port Wine
• One dessertspoonful of Mushroom Ketchup
• One Onion
• Sweet Herbs
• One blade of Mace
• Twelve whole Peppers
• Salt
• One ounce of Butter
• Half an ounce of Flour

Method

1. 1

   Chop up the onion and fry it a nice brown, with the herbs and the flour, in the butter; then stir in the peppers, the mace, a pinch of salt, and the stock.

2. 2

   Cut the eel up into pieces and add it; let it stew slowly till the fish is cooked, about half an hour.

3. 3

   Take out the fish with a slice; put it on a hot dish in the oven while you finish the sauce.

4. 4

   Add the ketchup and port wine to the sauce; let it boil up quickly, strain it over the eel, and serve.

Nutrition per serving

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 16. The excerpt below is the record exactly as published.

Stewed Eels. Ingredients, One pound of Eels. Half a pint of Stock. One gill of Port Wine. One dessertspoonful of Mushroom Ketchup. One Onion. Sweet Herbs. One blade of Mace, Twelve whole Peppers, Salt. One ounce of Butter. Half an ounce of Flour

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