502. EELS, PLAIN BROILED.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

eels ↝ Fish, eel [Fish]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
two spoonfuls of oil ↝ Oil, safflower [Fats and Oils]
fried parsley ↝ Parsley, raw [Not included in a food category]
either of the sauces named in the foregoing article ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (5)

Bone and cut the eels into three-inch lengths.
Put them on a dish, season with pepper and salt, lemon-juice, and two spoonfuls of oil.
Twenty minutes before dinner, broil them of a light colour.
Dish them up on a napkin with fried parsley.
Send to table with either of the sauces named in the foregoing article, in a sauce-boat.

Original Text

502. EELS, PLAIN BROILED.
Bone and cut the eels into three-inch lengths, put them on a dish, season with pepper and salt, lemon-juice, and two spoonfuls of oil; twenty minutes before dinner, broil them of a light colour, dish them up on a napkin with fried parsley, and send to table with either of the sauces named in the foregoing article, in a sauce-boat.

Notes

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