| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| eel skin, open, and cleanse, cut into finger-lengths | 1.0 | — | — | Fish, eel | Fish | Broiled Eels with Sage |
| eel cut open, bones removed, head and tail cut off, laid flat | — | — | Fish, eel | Fish | To Collar Eels | |
| eel cut into pieces | 1.0 | — | — | Fish, eel | Fish | 336. OYSTER SOUP A LA PLESSY |
| eel | 1.0 | — | — | Fish, eel | Fish | Eels pitch-cocked |
| eel skin, open, and cleanse, cut into finger-lengths | 1.0 | — | — | Fish, eel | Fish | Broiled Eels with Sage |
| eel cut into pieces as long as your finger | 1.0 | — | — | Fish, eel | Fish | To Pot Eels |
| eel cut in pieces | 1.0–2.0 | — | — | Fish, eel | Fish | Fish Stock |
| Eel Cut in lengths of two or three inches | — | — | Fish, eel | Fish | Eel Pye | |
| Eel | — | — | Fish, eel | Fish | How to choose FISH | |
| eel bones | — | — | Fish, eel | Fish | To make a Carp Pye | |
| eel meat boiled just a little tender, picked and minced fine | — | — | Fish, eel | Fish | To make a Carp Pye | |
| eel meat | — | — | Fish, eel | Fish | Salmon with Forcemeat | |
| eels quite fresh, and very nicely cleaned | — | — | Fish, eel | Fish | Water Souchy (No. 156) | |
| eels | — | — | Fish, eel | Fish | 509. EELS, A LA TARTARE. | |
| eels cleanse | — | — | Fish, eel | Fish | To stew Eels with Broth | |
| eels SKIN, gut, and clean, cut them in pieces about four inches long | — | — | Fish, eel | Fish | To pot EELS | |
| eels skin and cleanse, cut into pieces about two inches in length | 3.0 | — | — | Fish, eel | Fish | 503. Eel Pie |
| eels skin and bone | 2.0 | large | — | Fish, eel | Fish | Collared Eels |
| eels skinned, gutted, and properly washed | — | — | Fish, eel | Fish | Eels | |
| eels cut into pieces four inches long | — | — | Fish, eel | Fish | 508. EELS, A LA VENITIENNE. | |
| eels cut them into pieces of two inches long | — | — | Fish, eel | Fish | Eel Pie | |
| eels | 2.0 | — | — | Fish, eel | Fish | 507. EELS, A LA DAUPHINOISE. |
| eels | 0.5 | lb | — | Fish, eel | Fish | EEL BROTH. |
| eels cleaned, and split down the back, and bone taken out, and cut into pieces of about four inches long | — | — | Fish, eel | Fish | 261. Spitchcocked Eels | |
| eels cut into pieces three inches long | — | — | Fish, eel | Fish | 259. Stewed Eels, Sauce Mat... | |
| eels Cut into pieces three inches long | — | — | Fish, eel | Fish | 258. Eels, fried | |
| eels | 1.0 | pound | — | Fish, eel | Fish | Eel Soup |
| eels cut into four-inch lengths | — | — | Fish, eel | Fish | 505. MATELOTTE OF EELS, A L... | |
| eels | 2.0 | — | — | Fish, eel | Fish | Fish Pie, with Tench and Eels |
| eels bone and cut them in pieces of three inches long | — | — | Fish, eel | Fish | Entrée of Eels | |
| eels | — | — | Fish, eel | Fish | 506. MATELOTTE OF EELS, A L... | |
| eels skinned, trimmed, and cut into pieces about two inches long | — | — | Fish, eel | Fish | 503. EELS, STEWED A L'ANGLAISE | |
| eels skinned and gutted, cut about five or six inches long | 2.0 | large | — | Fish, eel | Fish | Stewed Pig with Eels and Cr... |
| eels boned and cut into three-inch lengths | — | — | Fish, eel | Fish | 502. EELS, PLAIN BROILED. | |
| eels skinned and cleansed | 3.0 | — | — | Fish, eel | Fish | 503. Eel Pie |
| eels wash well in skins with salt and water, dry, slit, take out back-bone, slash, season with chopped parsley, thyme, salt, and pepper, clean inside with melted butter, cut into pieces about three inches long | — | — | Fish, eel | Fish | Eels, to spitchcock | |
| eels cut into pieces | 2.0 | — | — | Fish, eel | Fish | Oyster Soup |
| eels leave skin on, scour with salt, wash, cut off heads, slit on belly side, take out bone and guts, wash and wipe well, cut in pieces three inches long, wipe quite dry | — | — | Fish, eel | Fish | Eels, to spitchcock | |
| eels skinned | — | — | Fish, eel | Fish | Eels, to roast | |
| eels cut into little pieces | 2.0–3.0 | — | — | Fish, eel | Fish | To make a strong Fish Gravy |
| eels | — | — | Fish, eel | Fish | Eels, to pickle | |
| eels cut | — | — | Fish, eel | Fish | Eels, to pot | |
| eels skin, wash, and dry | — | — | Fish, eel | Fish | Eels broiled whole | |
| eels | 2.0 | pounds | — | Fish, eel | Fish | Eel Soup |
| eels cut up into pieces 3 inches long | 2.0 | lbs. | — | Fish, eel | Fish | Eels en Matelote |
| eels | 2.0 | lbs. | — | Fish, eel | Fish | EELS A LA TARTARE |
| eels | 1.0 | pound | — | Fish, eel | Fish | Eel Soup |
| eels Boil tender | 2.0 | pounds | — | Fish, eel | Fish | Soal, Cod, or Turbot Pie |
| eels | 1.0 | lb | — | Fish, eel | Fish | EEL PIE |
| eels | 1.0 | lb | — | Fish, eel | Fish | Fried Eels |
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