Stewed Eels

Ingredients

• 2 lbs. Silver Eels
• 1 quart of good Beef Gravy
• l'Y ozs. of Flour
• y2 gill of Port Wine
• Pepper to taste
• Salt to taste
• 1 tablespoonful of Mushroom Catsup
• a little Lemon Juice

Method

1. 1

   Put the gravy on to boil in a stewpan, and when it boils put in the eels; they should be well washed first, and cut up into pieces about two inches long.

2. 2

   Let them simmer very gently about half an hour.

3. 3

   Take them carefully out with a fish slice and then thicken up the gravy.

4. 4

   Mix the flour, pepper and salt, smoothly with the port wine, mushroom catsup, and lemon juice, adding about one gill of water; strain this into the gravy, keep stirring until it boils and let it boil for ten minutes.

5. 5

   Return the eels to get hot, and serve up quickly.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 5. The excerpt below is the record exactly as published.

Salt to taste. Method. — Put the white stock when made and the fat removed, into an enamelled stewpan and let it get hot, add the mace and lemon peel and seasoning. Mix the yolks of the eggs with the cornflour and milk and cream, pour into the stock, and cook gently for 15 minutes. Strain and serve. B FISH AND FISH ENTREES. Uo Clarify jfat. Take about 6 lbs. of beef and mutton fat, cut it into •dice, and put it into a thick iron stewpan half filled with cold water ; stir this every now and then with an iron spoon, and let it boil quickly over the fire until the liquid is perfectly transparent, and only little scraps of brown floating about in it. It will take from two to three hours. When it is nearly clarified the fat is apt to splutter ; so be careful not to stand over it, as the fat attains a very high temperature. Let it stand and cool a little before straining into a basin through a fine strainer or hair sieve. This fat will keep for months, and may be constantly used. IRules for ffrgina. Always use sufficient fat to cover whatever is to be fried, such as soles, whiting, rissoles, &c. Be sure that the fat is boiling ; before attempting to fry it should be perfectly still, and a faint blue fume coming from it. FISH AND FISH ENTREES. 19 If the fat be not boiling, the fish or rissoles would absorb the grease, neither would they brown properly. Be sure to strain the fat after using, so as to get rid of the little dark crumbs that are sure to have floated off in the frying. Never leave the fat on the fire after the blue fume is visible, unless you are ready to use it for frying, or it will burn, get hotter and hotter, and at last ignite. Dressed Bloaters. Ingredients. — Two ozs. of Bread Crumbs, % teaspoonful of Mustard, '/* teaspoonful of finely-minced Onion, 2 teaspoonsful of chopped Parsley, 2 Bloaters. Method. — Mix it all well together. Split two bloaters down the back, remove the backbone, and place this mixture on the cut side of each. Butter a baking sheet, and place the bloaters on with the mixture on the top of each, and a few little pieces of butter on the top of the crumbs. Bake about ten minutes in a moderate oven. Bresseb Crab. One crab, remove all the meat of the crab from the shell, and mix it with 1 tablespoonful of oil and 1 of vinegar, pepper, salt and cayenne to season. Then 20 FISH AND FISH ENTREES. re-fill the shell and garnish with lobster coral and parsley. Stewefc lEels. Ingredients. — 2 lbs. Silver Eels, 1 quart of good Beef Gravy, l'Y ozs. of Flour, y2 gill of Port Wine, Pepper and Salt to taste, 1 tablespoonful of Mushroom Catsup, a little Lemon Juice

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