To Pot Eels

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (11)
  1. Skin the eel, cleanse it and wash it very clean.
  2. Dry the eel in a cloth.
  3. Cut the eel into pieces as long as your finger.
  4. Season the pieces with a little beaten mace and nutmeg, pepper and salt, and little all prunella beat fine.
  5. Lay the seasoned pieces in a pan.
  6. Pour as much good clarified butter over them as will cover them.
  7. Bake for half an hour in a quick oven, or longer in a slow oven until the eels are cooked through (judge by size).
  8. Take the eel pieces out with a fork and lay them on a coarse cloth to drain.
  9. When they are quite cold, season them again with the same seasoning.
  10. Lay the seasoned pieces in the pot close together.
  11. Take off the butter they were baked in, clear from the gravy.
Original Text
To Pot Eels. TAKE a large eel, skin it, cleanse it and wash it very clean, dry it in a cloth, and cut it into pieces as long as your finger; season them with a little beaten mace and nutmeg, pepper and salt, and little all prunella beat fine; lay them in a pan, then pour as much good butter over them as will cover them, and clarified as above. Thus may be baked half an hour in a quick oven; if a slow oven longer, till they are enough; but that you must judge by the largeness of the eels. With a fork take them out, and lay them on a coarse cloth to drain; when they are quite cold, season them again with the same seasoning, lay them in the pot close, then take off the butter they were baked in clear from the gravy
Notes
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