Collared 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 (15)
for the eel
for the spice rub
for binding
for boiling
for the pickle
for improving taste (optional)
for garnish
Instructions (7)
  1. Bone a large eel, but do not skin it.
  2. Mix pepper, salt, mace, pimento, and a clove or two, in the finest powder, and rub over the whole inside.
  3. Roll it tight, and bind it with a coarse tape.
  4. Boil it in salt and water till enough.
  5. Then add vinegar, and when cold, keep the collar in pickle.
  6. Serve it whole, or in slices, garnished with parsley.
  7. Chopped sage, parsley, and a little thyme, knotted marjorum, and savory, mixed with the spices, greatly improve the taste.
Original Text
Collared Eels. Bone a large eel, but do not skin it: mix pepper, salt, mace, pimento, and a clove or two, in the finest powder, and rub over the whole inside: roll it tight, and bind it with a coarse tape. Boil it in salt and water till enough; then add vinegar, and when cold, keep the collar in pickle. Serve it whole, or in slices, garnished with parsley. Chopped sage, parsley, and a little thyme, knotted marjorum, and savory, mixed with the spices, greatly improve the taste.
Notes
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