Stewed Eels

Ingredients

• two ounces of butter
• half a pint of claret
• half a pint of stock
• a clove of garlic
• a carrot cut up
• a bag of sweet herbs
• a salt-spoonful of salt
• a tea-spoonful of spiced pepper
• the rind of a lime

Method

1. 1

   Clean and parboil eels, cut into fillets.

2. 2

   Melt butter with sliced onion, add claret, stock, garlic, carrot, and herbs.

3. 3

   Boil, then add salt, spiced pepper, lime rind, and eel pieces.

4. 4

   Simmer for half an hour, strain gravy, thicken, and pour around fish.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 232. The excerpt below is the record exactly as published.

Stewed eels. . ex,, into your stew-pan two ounces or but- ter, with a Bombay onion sliced ; stir over the fire for five minutes, and add half a pint of claret, and half a pint of stock, with a clove of garlic, a carrot cut up, and a bag of sweet herbs : boil this for ten minutes, stirring it well with your wooden spoon ; now throw in a salt-spoonful of salt, a tea-spoonful of spiced pepper, the rind of a lime

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