To pot EELS

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

eels ↝ Fish, eel [Fish]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
beaten mace ↝ Spices, mace, ground [Spices and Herbs]
a little dried sage rubbed very fine ↝ Spices, sage, ground [Spices and Herbs]
as much butter as will cover ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (1)

SKIN, gut, and clean your eels, cut them in pieces about four inches long, then season them with pepper, salt, beaten mace, and a little dried sage rubbed very fine, rub them well with your seasoning, lay them in a brown pot, put over them as much butter as will cover

Original Text

To pot EELS.
SKIN, gut, and clean your eels, cut them
in pieces about four inches long, then season
them with pepper, salt, beaten mace, and a
little dried sage rubbed very fine, rub them
well with your seasoning, lay them in a brown
pot, put over them as much butter as will cover

Notes

—