Collar of Fish in Ragoo

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
for the collar
for the ragoo
Instructions (18)
  1. Skin the eel, wash it clean and parboil it.
  2. Pick off the flesh of the eel and beat it in a mortar.
  3. Season the eel flesh with beaten mace, nutmeg, pepper, salt, a few sweet herbs, parsley and a little lemon-peel chopped small.
  4. Beat all well together with an equal quantity of crumbs of bread, mixing it well.
  5. Prepare the flat fish: take a turbot, soals, scate, or thornback, or any flat fish that will roll cleverly.
  6. Lay the flat fish on the dresser, take away all the bones and fins.
  7. Cover the flat fish with the farce (eel mixture).
  8. Roll the fish up as tight as you can.
  9. Open the skin of your eel and bind the collar with it nicely, so that it may be flat top and bottom to stand well in the dish.
  10. Butter an earthen dish.
  11. Place the collar upright in the buttered dish.
  12. Bake the collar.
  13. Fix a piece of butter on the top and round the edges, so that it may not run down on the fish.
  14. Ensure the collar is well baked but not broken.
  15. Add a quarter of a pint of water to the dish.
  16. In the mean time, take the water the eel was boiled in, and all the bones of the fish.
  17. Set them on to boil.
  18. Season the boiling liquid with mace and cloves.
Original Text
To make Collar of Fish in Ragoo, to look like a Breast of Veal collared. TAKE a large eel, skin it, wash it clean and parboil it, pick off the flesh and beat it in a mortar. Season it with beaten mace, nutmeg, pepper, salt, a few sweet herbs, parsley and a little lemon-peel chopped small. Beat all well together, with an equal quantity of crumbs of bread, mix it well together, then take a turbot, soals, scate, or thornback, or any flat fish that will roll cleverly. Lay the flat fish on the dresser, take away all the bones and fins, and cover your fish with the farce. Then roll it up as tight as you can, and open the skin of your eel, and bind the collar with it nicely; so that it may be flat top and bottom to stand well in the dish; then butter and earthen dish, and let it as upright as flour, let it over, and fix a piece of butter on the top and round the edges, so that it may not run down on the fish, and let it be well baked; but take great care it is not broke. Let there be a quarter of a pint of water in the dish. In the mean time, take the water the eel was boiled in, and all the bones of the fish. Set them on to boil, season them with mace, cloves,
Notes
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