| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| eels freshly skinned, cut into small pieces about two inches long | 2.0–3.0 | — | — | Fish, eel | Fish | Stewed Eels |
| eels skin, gut, and trim away the fins, and then cut them into pieces three inches long | — | — | Fish, eel | Fish | Stewed Eels | |
| eels skinned, cleaned with great nicety, and cut into lengths of three or four inches | 3.0 | pounds | — | Fish, eel | Fish | Boiled Eels |
| eels bone and cut them in pieces of three inches long | — | — | Fish, eel | Fish | Entrée of Eels | |
| eels cut them into pieces of two inches long | — | — | Fish, eel | Fish | Eel Pie | |
| eels skin and bone | 2.0 | large | — | Fish, eel | Fish | Collared Eels |
| eels cleaned, heads removed | — | — | — | — | Eels | |
| eels cut them into thin slices | 3.0 | lbs. | — | Fish, eel | Fish | EEL SOUP |
| eels | 4.0 | small | — | Fish, eel | Fish | Boiled Eels |
| eels | 2.0 | lbs | — | Fish, eel | Fish | Stewed Eels |
| eels middling-sized | 2.0 | lbs. | — | Fish, eel | Fish | Eel Stew |
| eels | 1.0 | lb | — | Fish, eel | Fish | Fried Eels |
| eels | 1.0 | lb | — | Fish, eel | Fish | EEL PIE |
| eels | 2.0 | lbs. | — | Fish, eel | Fish | EELS A LA TARTARE |
| eels cut up into pieces 3 inches long | 2.0 | lbs. | — | Fish, eel | Fish | Eels en Matelote |
| eels | 2.0 | — | — | Fish, eel | Fish | Fish Pie, with Tench and Eels |
| eels | 0.5 | lb | — | Fish, eel | Fish | EEL BROTH. |
| eels quite fresh, and very nicely cleaned | — | — | Fish, eel | Fish | Water Souchy (No. 156) | |
| eels | — | — | Fish, eel | Fish | Craw-fish Soup (No. 235) | |
| eels | 0.5 | pound | — | Fish, eel | Fish | Eel Pie (No. 22) |
| eels small | — | — | Fish, eel | Fish | Fried Eels | |
| eels small ones | — | — | Fish, eel | Fish | Boiled Eels | |
| eels Boil tender | 2.0 | pounds | — | Fish, eel | Fish | Soal, Cod, or Turbot Pie |
| eels | 2.0 | pounds | — | Fish, eel | Fish | Eel Soup |
| eels skin, wash, and dry | — | — | Fish, eel | Fish | Eels broiled whole | |
| eels cut | — | — | Fish, eel | Fish | Eels, to pot | |
| eels | — | — | Fish, eel | Fish | Eels, to pickle | |
| eels skinned | — | — | Fish, eel | Fish | Eels, to roast | |
| 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 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 three inches long | — | — | Fish, eel | Fish | 258. Eels, fried | |
| eels cut into pieces three inches long | — | — | Fish, eel | Fish | 259. Stewed Eels, Sauce Mat... | |
| 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 skin and cleanse, cut into pieces about two inches in length | 3.0 | — | — | Fish, eel | Fish | 503. Eel Pie |
| eels Cleanse, skin, and cut into three inch lengths; wash and dry | — | — | Fish, eel | Fish | Matelote of Eels | |
| eels SKIN, gut, and wash | — | — | Fish, eel | Fish | To pitch-cock EELS | |
| eels SKIN, gut, and clean, cut them in pieces about four inches long | — | — | Fish, eel | Fish | To pot EELS | |
| eels skinned and gutted, cut about five or six inches long | 2.0 | large | — | Fish, eel | Fish | Stewed Pig with Eels and Cr... |
| eels cut into little pieces | 2.0–3.0 | — | — | Fish, eel | Fish | To make a strong Fish Gravy |
| eels | 1.0 | pound | — | Fish, eel | Fish | Eel Soup |
| eels cleanse | — | — | Fish, eel | Fish | To stew Eels with Broth | |
| eels larding | — | — | — | — | Trout Pie | |
| eels boil tender, pick flesh clean from bones | 2.0 | pounds | — | Fish, eel | Fish | Soal Pye |
| eels boil with soal bones, without the force-meat | — | — | Fish, eel | Fish | Soal Pye | |
| eels clean, gut, wash, and cut in pieces half as long as your finger | — | — | Fish, eel | Fish | Eel Pye | |
| eels | 1.0 | pound | — | Fish, eel | Fish | Eel Soup |
| eels cut into pieces | 2.0 | — | — | Fish, eel | Fish | Oyster Soup |
| eels boned and cut into three-inch lengths | — | — | Fish, eel | Fish | 502. EELS, PLAIN BROILED. | |
| eels skinned, trimmed, and cut into pieces about two inches long | — | — | Fish, eel | Fish | 503. EELS, STEWED A L'ANGLAISE | |
| eels cut into three-inch lengths | — | — | Fish, eel | Fish | 504. MATELOTTE OF EELS, A L... |
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