Stewed Eels

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Time
Cook: 10 min Total: 10 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Skin, gut, and trim away the fins from the eels.
  2. Cut the eels into pieces three inches long.
  3. Put the eel pieces into a saucepan.
  4. Add butter, flour, chopped parsley, pepper, salt, mushroom ketchup, and enough water to cover the eel pieces.
  5. Put the saucepan on the fire to boil gently for about ten minutes.
  6. Shake the saucepan occasionally until the eels are done.
Original Text
No. 53. Stewed Eels. First skin, gut, and trim away the fins from the eels, and then cut them into pieces three inches long; put these into a saucepan, add a bit of butter, a spoonful of flour, some chopped parsley, pepper and salt, a little mushroom ketchup, and enough water to cover the pieces of eel; put them on the fire to boil gently for about ten minutes, shaking them round in the saucepan occasionally until they are done.
Notes
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