Stewed Eels (Brown Sauce)

Ingredients

• A pint of good Gravy or Meat Stock
• One pound Eels
• One Onion
• Sweet Herbs
• Whole Peppers; a little Salt
• A blade of Mace
• A dessertspoonful of Mushroom Ketchup
• One ounce Butter
• Half-ounce Flour

Method

1. 1

   Fry the chopped onion with the herbs and flour in butter until brown; then stir in the gravy, mace, peppers, and salt.

2. 2

   Cut the eel into pieces and add it; let it stew slowly until cooked, about half an hour.

3. 3

   Remove the fish, add mushroom ketchup to the sauce, boil quickly, strain over the fish, and serve hot.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 39. The excerpt below is the record exactly as published.

Stewed Eels (Brown Sauce). Ingredients. A pint of good Gravy or Meat Stock. One pound Eels. One Onion. Sweet Herbs. Whole Peppers ; a little Salt. A blade of Mace. A dessertspoonful of Mushroom Ketchup. One ounce Butter. Half-ounce Flour

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