Fried Eels with Tartare Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

For the Eels

Skin and cleanse the eel ↝ Fish, eel [Fish]
lay it in cold salt and water for about two hours ↝ Salt, table, iodized [Spices and Herbs]
cut it into three and a half inch lengths
Dry these pieces well in a cloth
dip them first into fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
then into whole beaten-up egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
and then into freshly made white breadcrumbs ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
Put the pieces into boiling oil, or clean boiling mutton fat or lard ↝ Oil, safflower [Fats and Oils]
garnish with crisply fried parsley ↝ Parsley, raw [Not included in a food category]

For the Tartare Sauce

Hand round Tartare sauce ↝ Tartar sauce [Mayonnaise]

Instructions (9)

Skin and cleanse the eel, and lay it in cold salt and water for about two hours.
Cut the eel into three and a half inch lengths.
Dry these pieces well in a cloth.
Dip the eel pieces first into fine flour, then into whole beaten-up egg, and then into freshly made white breadcrumbs.
Put the pieces into boiling oil, or clean boiling mutton fat or lard.
Fry from twelve to fifteen minutes according to their thickness.
Take up, drain, and dish the eels on a dish-paper or a napkin, in a pile.
Garnish with crisply fried parsley.
Hand round Tartare sauce in a sauceboat.

Original Text

Fried Eels with Tartare Sauce.
(Anguilles frites. Sauce Tartare.)
Skin and cleanse the eel, and lay it in cold salt and water for about two hours, then cut it into three and a half inch lengths. Dry these pieces well in a cloth; then dip them first into fine flour, and then into whole beaten-up egg, and then into freshly made white breadcrumbs. Put the pieces into boiling oil, or clean boiling mutton fat or lard, and fry from twelve to fifteen minutes according to their thickness, then take up, drain, and dish the eels on a dish-paper or a napkin, in a pile, and garnish with crisply fried parsley. Hand round Tartare sauce in a sauceboat.

Notes

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