Stewed Eels

Ingredients

• Two pounds of eels
• 1} pint good stock
• 1 onion
• 3 cloves
• small piece of lemon peel
• 2 oz. flour
• cayenne
• lemon juice
• 1 glass of Madeira if liked

Method

1. 1

   Wash and skin the eels, and cut in 3-inch pieces, put them into a stewpan with the onions, cloves, lemon peel, salt, and pepper.

2. 2

   Add the stock and stew gently for three-quarters of an hour; take the eels out and keep hot, strain the gravy and thicken it with the flour.

3. 3

   Boil five minutes, flavour with cayenne and lemon peel, add the wine, and pour over the eels.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 17. The excerpt below is the record exactly as published.

Stewed Eel*. Two pounds of eels, 1} pint good stock, 1 onion, 3 cloves, ^ small piece of lemon peel, 2 oz. flour, cayenne and leman juice to taste, 1 glass of Madeira if liked. Wash and skin t-he eels, and cut in 3-inch pieces, put them into a stewpan ^vith the onions, cloves, lemon peel, Bait, and pepper. Add ^he stock and stow gently three-quarters of an hour; take *<he eels out and keep hot, strain the gravy and thicken it Vith the flour. Boil five minutes, flavour with cayenne and lemon peel, add the wine, and pour over the eels. Scalloped Oysters. (French way.) Remove the beards from some oysters (as many as re- quired), and chop them up. Butter some china shells, and lay some oysters and beards in each, sprinkle with salt, pepper, and cayenne ; place in the oven till thoroughly hot ) take out, pour some cream over each, and send to table immediately. Scalloped Oysters. (English way.) Two dozen, oysters and their liquor, \ pint white sauce, 1 tablespoonful cream, salt, pepper, cayenne, and a squeeze of 48 MISS CAMERON'S COOKERY BOOK. lemon juice

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