To Stew Eels

Ingredients

• a bay-leaf
• an onion stuck with two cloves
• a bunch of parsley
• an inch of lemon rind
• about half a pint of stock

Method

1. 1

   Skin the eel, clean without breaking the gall, cut into pieces about two inches long, and lay in strong salt and water for one hour.

2. 2

   Dry well, roll in flour seasoned with pepper and salt, and fry until light brown.

3. 3

   Simmer in a stew-pan with bay leaf, onion, parsley, lemon rind, and stock for 20 to 30 minutes.

4. 4

   Strain the gravy, thicken with flour, add salt, cayenne, essence of anchovy, and lemon juice; simmer for 10 minutes.

5. 5

   Add port wine, make hot, strain, and pour over eel pieces.

6. 6

   Garnish with sippets of toast.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 18. The excerpt below is the record exactly as published.

To Stew Eels. — To skin the eel cut through the skin round the neck, and take hold of it with a rough cloth and draw it gently off. Then clean the eel without breaking the gall, cut off the bristles which run up the back, divide into pieces about two inches long, and lay these in strong salt and water for one hour. Dry the pieces well, and roll them in flour seasoned with pepper and salt, and fry a light brown. Let them drain till cold, then put them into a stew-pan with a bay-leaf, an onion stuck with two cloves, a bunch of parsley, an inch of lemon rind, and about half a pint of stock

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