Stewed Eels

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 45 min Total: 45 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Put the eels into a stone saucepan with a little salt and a piece of loaf sugar, one claret glass of white claret or cooking sherry, and about a teacupful of good beef stock.
  2. Cover the eels with water and slice a small Spanish onion into it.
  3. Stew gently for three-quarters of an hour.
  4. Thicken with a little flour mixed with water.
  5. Serve in the stone saucepan.
  6. Care must be taken not to break the fish when stirring in the thickening.
Original Text
Stewed Eels Two or three freshly skinned eels cut into small pieces about two inches long. Put into a stone saucepan with a little salt and a piece of loaf sugar, one claret glass of white claret or cooking sherry, and about a teacupful of good beef stock. Cover the eels with water and slice a small Spanish onion into it. Stew gently for three-quarters of an hour, thicken with a little flour mixed with water and serve in the stone saucepan. Care must be taken not to break the fish when stirring in the thickening.
Notes
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