Eels

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
chopped parsley ↝ Parsley, raw [Not included in a food category]
sage ↝ Spices, sage, ground [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
parsley ↝ Parsley, raw [Not included in a food category]

Instructions (7)

Skim, cleanse, and dry the eels.
Rub the eels with the yolk of an egg.
Strew over them some crumbs of bread, chopped parsley and sage.
Season them with pepper and salt.
Baste them well with butter.
Put them on the gridiron over a clear fire.
When done, serve them up with melted butter and parsley.

Original Text

Eels.
HAVING skimmed, cleansed, and dried your eels, rub them with the yolk of an egg; strew over them some crumbs of bread, chopped parsley and sage, and season them with pepper and salt. Baste them well with butter, and then put them on the gridiron over a clear fire. When done, serve them up with melted butter and parsley.

Notes

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