To stew Eels

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (6)
Instructions (10)
  1. SKIN, gut and wash them very clean in six or eight waters, to wash away all the sand;
  2. then cut them in pieces, about as long as your finger,
  3. put just water enough for sauce,
  4. put in a small onion stuck with cloves, a little bundle of sweet herbs, a blade or two of mace, and some whole pepper in a thin muslin rag,
  5. cover it close, and let them stew very softly.
  6. Look at them now and then,
  7. put in a little piece of butter rolled in flour and a little chopped parsley.
  8. When you find they are quite tender, and well done, take out the onion, spice and sweet herbs.
  9. Put in salt enough to season it.
  10. Heat them up with the sauce.
Original Text
To stew Eels. SKIN, gut and wash them very clean in six or eight waters, to wash away all the sand; then cut them in pieces, about as long as your finger, put just water enough for sauce, put in a small onion stuck with cloves, a little bundle of sweet herbs, a blade or two of mace, and some whole pepper in a thin muslin rag, cover it close, and let them stew very softly. Look at them now and then, put in a little piece of butter rolled in flour and a little chopped parsley. When you find they are quite tender, and well done, take out the onion, spice and sweet herbs. Put in salt enough to season it. Heat them up with the sauce.
Notes
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