To Stew Eels

Ingredients

• in six or eight waters
• a small onion
• a blade or two of mace
• some whole pepper
• a piece of butter
• a little chopped parsley
• Put in salt enough to season it

Method

1. 1

   Skin, gut, and wash the eels clean.

2. 2

   Cut them into finger-length pieces.

3. 3

   Add just enough water for sauce, along with the onion, sweet herbs, mace, and whole pepper in a muslin rag.

4. 4

   Cover and stew softly.

5. 5

   Add butter rolled in flour and chopped parsley.

6. 6

   Once tender, remove the onion and spices, season with salt, and serve with sauce.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 107. The excerpt below is the record exactly as published.

To Stew Eels. Having skinned, gutted, and washed your eels very clean in six or eight waters, cut them in pieces about as long as your finger; add just water enough for sauce, and put in a small onion stuck Avith cloves, a small bundle of sweet herbs, a blade or two of mace, and some whole pepper in a thin muslin rag. Cover close, and let the whole stew very softly. Put in a piece of butter rolled in flour, and a little chopped parsley. When you find the flesh is quite tender and Avell done, take out the onion, spice, and sweet herbs. Put in salt enough to season it

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