Stewed Eels
From Kirmess cook book, 1907
Serves 4
Add chopped parsley for garnish.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kirmess cook book (1907), page 27. The excerpt below is the record exactly as published.
STEWED EELS. Mrs. Egbert, New York. Wash and cut the eels in pieces of two and a half inches, take enough cold water to cover them, take salt to the taste, one good sized onion or two small ones sliced thin, and put in with the eels, the one tablespoonful of whole alspice. Boil slowly for half an hour, then put a tablespoonful of butter in a small saucepan, take a 72 KIRMESS COOK BOOK. tablespoonful and a half of flour
Cook this with the app: pantry check, scaling, and the assistant.