Boiled Eels

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

For boiling the eels

The small ones are preferable. ↝ Fish, eel [Fish]
Do them in a small quantity of water ↝ Water, tap [Tap water]
with a good deal of parsley ↝ Parsley, raw [Not included in a food category]

For sauce

chopped parsley ↝ Parsley, raw [Not included in a food category]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (3)

Boil the eels in a small quantity of water with a good deal of parsley.
Serve the parsley and the liquor with the eels.
Serve chopped parsley and butter for sauce.

Original Text

Boiled Eels.

The small ones are preferable. Do them in a small quantity of water, with a good deal of parsley, which should be served up with them and the liquor.

Serve chopped parsley and butter for sauce.

Notes

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