EELS A LA TARTARE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 5.0 – 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

2 lbs. of eels ↝ Fish, eel [Fish]
1 carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
1 onion ↝ Onions, raw [Vegetables and Vegetable Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
1 glass of sherry
salt, pepper, and nutmeg to taste ↝ Salt, table, iodized [Spices and Herbs]
salt, pepper, and nutmeg to taste ↝ Spices, pepper, black [Spices and Herbs]
salt, pepper, and nutmeg to taste ↝ Oil, nutmeg butter [Fats and Oils]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
1 egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
2 tablespoonfuls of vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (4)

Rub the butter on the bottom of the stewpan; cut up the carrot and onion, and stir them over the fire for 5 minutes; dredge in a little flour, add the wine and seasoning, and boil for 1/2 an hour.
Skin and wash the eels, cut them into pieces, put them to the other ingredients, and simmer till tender.
When they are done, take them out, let them get cold, cover them with egg and bread crumbs, and fry them of a nice brown.
Put them on a dish, pour sauce piquante over, and serve them hot.

Original Text

EELS A LA TARTARE.

255. INGREDIENTS.—2 lbs. of eels, 1 carrot, 1 onion, a little flour, 1 glass of sherry; salt, pepper, and nutmeg to taste; bread crumbs, 1 egg, 2 tablespoonfuls of vinegar.

Mode.—Rub the butter on the bottom of the stewpan; cut up the carrot and onion, and stir them over the fire for 5 minutes; dredge in a little flour, add the wine and seasoning, and boil for 1/2 an hour. Skin and wash the eels, cut them into pieces, put them to the other ingredients, and simmer till tender. When they are done, take them out, let them get cold, cover them with egg and bread crumbs, and fry them of a nice brown. Put them on a dish, pour sauce piquante over, and serve them hot.

Time.—1-1/2 hour. Average cost, 1s. 8d., exclusive of the sauce piquante.

Seasonable from August to March. Sufficient for 5 or 6 persons.

VORACITY OF THE EEL.—We find in a note upon Isaac Walton, by Sir John Hawkins, that he knew of eels, when kept in ponds, frequently destroying ducks. From a canal near his house at Twickenham he himself missed many young ducks; and on draining, in order to clean it, great numbers of large eels were caught in the mud. When some of these were opened, there were found in their stomachs the undigested heads of the quacking tribe which had become their victims.

Notes

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