To collar EELS

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
for the eels
for boiling
for the pickle
for garnish
Instructions (11)
  1. Case your eel, cut off the head, slit open the belly, take out the guts, cut off the fins, take out the bones, lay it flat on the back.
  2. Grate over it a small nutmeg, two or three blades of mace beat fine, a little pepper and salt.
  3. Strew over it a handful of parsley shred fine, with a few sage leaves.
  4. Roll it up tight in a cloth, bind it well.
  5. If it be of a middle size, boil it in salt and water three quarters of an hour.
  6. Hang it up all night to drain.
  7. Add to the pickle a pint of vinegar, a few pepper corns, and a sprig of sweet marjoram.
  8. Boil it ten minutes, and let it stand till the next day.
  9. Take off the cloth, and put your eels into the pickle.
  10. You may send them whole on a plate, or cut them in slices.
  11. Garnish with green parsley.
Original Text
To collar EELS. CASE your eel, cut off the head, slit open the belly, take out the guts, cut off the fins, take out the bones, lay it flat on the back, grate over it a small nutmeg, two or three blades of mace beat fine, a little pepper and salt, strew over it a handful of parsley shred fine, with a few sage leaves, roll it up tight in a cloth, bind it well; if it be of a middle size, boil it in salt and water three quarters of an hour, hang it up all night to drain, add to the pickle a pint of vinegar, a few pepper corns, and a sprig of sweet marjoram, boil it ten minutes, and let it stand till the next day, take off the cloth, and put your eels into the pickle, you may send them whole on a plate, or cut them in slices; gar nish with green parsley.—Lampreys are done the same way.
Notes
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