Stewed Eels
From The universal cookery book, 1887
Chopped parsley and butter can be used for sauce.
Presented as published in 1887. 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 The universal cookery book (1887) by Gertrude Strohm, page 10. The excerpt below is the record exactly as published.
Stewed Eels. “ Boil them in a small quantity of water, with some parsley, which should be served up with them and the liquor. Chopped parsley and butter for sauce
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