Collared Eels

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (13)
Instructions (13)
  1. Skin and bone two large eels, lay them flat, and season with plenty of parsley, an eschallot chopped very fine, pepper, salt, beaten spices, and mushroom powder, a small quantity of each.
  2. Roll and bind them tight with tape.
  3. Put them into a stewpan with a pint of veal stock and a little lemon juice.
  4. Simmer them over a fire till done.
  5. Put them on a dish.
  6. Skim the liquor free from fat.
  7. Season with salt to the palate.
  8. Clear it with two eggs.
  9. Strain it through a tamis cloth.
  10. Boil it down gently till of a strong jelly, and put it into a bason.
  11. When the eels are cold, take off the tape, trim the ends, wipe them dry.
  12. Serve them up with the chopped jelly round them, a few bunches of pickled barberries on their tops, and slices of lemon round the rim of the dish.
N. B.
  1. Should the liquor be pale at the time it is cleared, add a few drops of liquid of colour.
Original Text
Collared Eels. Skin and bone two large eels, lay them flat, and season with plenty of parsley, an eschallot chopped very fine, pepper, salt, beaten spices, and mushroom powder, a small quantity of each. Then roll and bind them tight with tape, put them into a stewpan with a pint of veal stock and a little lemon juice, simmer them[231] over a fire till done, put them on a dish, skim the liquor free from fat, season with salt to the palate, clear it with two eggs, strain it through a tamis cloth, boil it down gently till of a strong jelly, and put it into a bason. When the eels are cold, take off the tape, trim the ends, wipe them dry, serve them up with the chopped jelly round them, a few bunches of pickled barberries on their tops, and slices of lemon round the rim of the dish. N. B. Should the liquor be pale at the time it is cleared, add a few drops of liquid of colour.
Notes
—