Eel Stew

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 (8)
Instructions (11)
  1. Skin, wash, and clean the eels thoroughly.
  2. Cut them into pieces 3 inches long.
  3. Put them into strong salt and water for 1 hour.
  4. Dry them well with a cloth.
  5. Fry them brown.
  6. Put the stock on with the heads and tails of the eels, and simmer for 1/2 hour.
  7. Strain the stock.
  8. Add all the other ingredients to the strained stock.
  9. Put in the eels.
  10. Stew gently for 1/2 hour.
  11. Serve.
Original Text
II. 251. INGREDIENTS.—2 lbs. of middling-sized eels, 1 pint of medium stock, No. 105, 1/4 pint of port wine; salt, cayenne, and mace to taste; 1 teaspoonful of essence of anchovy, the juice of 1/2 a lemon. Mode.—Skin, wash, and clean the eels thoroughly; cut them into pieces 3 inches long, and put them into strong salt and water for 1 hour; dry them well with a cloth, and fry them brown. Put the stock on with the heads and tails of the eels, and simmer for 1/2 hour; strain it, and add all the other ingredients. Put in the eels, and stew gently for 1/2 hour, when serve. Time.—2 hours. Average cost, 1s. 9d. Seasonable from June to March. Sufficient for 5 or 6 persons.
Notes
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