To fry Eels (No. 165)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

for frying eels

Eels.—(No. 165.) ↝ Fish, eel [Fish]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
fresh, clean lard ↝ Lard [Fats and Oils]
crisp parsley ↝ Parsley, raw [Not included in a food category]

for sauce

plain and melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
parsley and butter ↝ Parsley, raw [Not included in a food category]
parsley and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (9)

Skin and gut the eels, and wash them well in cold water.
Cut them in pieces four inches long.
Season them with pepper and salt.
Beat an egg well on a plate.
Dip the eel pieces in the egg, and then in fine bread-crumbs.
Fry them in fresh, clean lard.
Drain them well from the fat.
Garnish with crisp parsley.
For sauce, prepare plain and melted butter, sharpened with lemon-juice, or parsley and butter.

Original Text

To fry Eels.—(No. 165.)

Skin and gut them, and wash them well in cold water, cut them in pieces four inches long, season them with pepper and salt; beat an egg well on a plate, dip them in the egg, and then in fine bread-crumbs; fry them in fresh, clean lard; drain them well from the fat; garnish with crisp parsley. For sauce, plain and melted butter, sharpened with lemon-juice, or parsley and butter.

Notes

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