Skin three or four large eels

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (10)
  1. Skin three or four large eels, and notch them from end to end.
  2. Cut them into four or five pieces each, and lay them in some spring water for half an hour to crimp.
  3. Dry them in a cloth, and put them into your pan, with a piece of fresh butter, a green onion or two, and a little chopped parsley.
  4. Set the pan on the fire, and shake them about for a few minutes.
  5. Put in about a pint of white wine, and as much good broth, with pepper, salt, and a blade of mace.
  6. Stew all together about half an hour.
  7. Add the yolks of four or five eggs beat smooth, a little grated nutmeg, and chopped parsley.
  8. Stir the whole well together, and let it simmer four or five minutes.
  9. Squeeze in the juice of a lemon, give the whole a good shake, pour it into your dish, and serve it up hot.
  10. Garnish with lemon.
Original Text
SKIN three or four large eels, and notch them from end to end. Cut them into four or five pieces each, and lay them in some spring water for half an hour to crimp; then dry them in a cloth, and put them into your pan, with a piece of fresh butter, a green onion or two, and a little chopped parsley. Set the pan on the fire, and shake them about for a few minutes: then put in about a pint of white wine, and as much good broth, with pepper, salt, and a blade of mace. Stew all together about half an hour; and then add the yolks of four or five eggs beat smooth, a little grated nutmeg, and chopped parsley. Stir the whole well together, and let it simmer four or five minutes, then squeeze in the juice of a lemon, give the whole a good shake, pour it into your dish, and serve it up hot. Garnish with lemon.
Notes
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