Stewed Eels

Ingredients

• some good stock
• some button mushrooms out of a tin
• a few very small spring onions
• some brown thickening
• about a dessert-spoonful of mushroom ketchup
• another dessert-spoonful of port wine
• a little cayenne pepper
• the eels have been cut into pieces about two inches long

Method

1. 1

   Place the eels in the stock with mushrooms and onions.

2. 2

   Simmer for an hour.

3. 3

   Remove eels carefully, boil stock to reduce, skim fat, then return eels to simmer until soft.

Nutrition per serving

As published

This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 90. The excerpt below is the record exactly as published.

stewed eels are in a small stew-pan on the side of the fire ; the salmon and pickle sauce, in another stew-pan, ready ; the curry sauce is hkewise ready, say in a little egg-saucepan, and a small basin on the dresser contains the shrimps ready picked. The red mullet, en papillate, is ready in the tin in the oven, and the 170 PRACTICAL HOME COOKERY. lobster cutlets are also ready arranged to be what the cook calls “ popped in the oven ” at the proper moment. But before going any further I will run as briefly as possible through the methods of preparing these dishes, some of which have been described before, but may have been forgotten. First, the stewed eels. Some good stock has been placed on the fire early in the morning, and into it have been put some button mushrooms out of a tin, and if possible a few very small spring onions ; the stock has been thickened with some brown tliicken- ing — i.e. butter and flour fried a brown colour ; to this have been added about a dessert-spoonful of mush- room ketchup and another dessert-spoonful of port wine, and a httle cayenne pepper. The eels have been cut into pieces about two inches long

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