Eels, to collar

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

large silver eels
salt ↝ Salt, table, iodized [Spices and Herbs]
shred parsley ↝ Parsley, raw [Not included in a food category]
sage ↝ Spices, sage, ground [Spices and Herbs]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
thyme ↝ Thyme, fresh [Spices and Herbs]
a cloth
the heads, bones, and a bundle of herbs,[66] ↝ Pork, bones [Pork]
salt and water ↝ Salt, table, iodized [Spices and Herbs]

Instructions (9)

Scour large silver eels with salt.
Slit them, and take out the back-bones.
Wash and dry them.
Season with shred parsley, sage, an onion, and thyme.
Then roll each into collars, in a cloth.
Tie them close with the heads, bones, and a bundle of herbs.
Boil them in salt and water.
When tender, take them up, and again tie them close.
Drain the pickle, and put them into it.

Original Text

Eels, to collar.

Scour large silver eels with salt; slit them, and take out the back-bones; wash and dry them; season with shred parsley, sage, an onion, and thyme. Then roll each into collars, in a cloth; tie them close with the heads, bones, and a bundle of herbs,[66] and boil them in salt and water. When tender, take them up, and again tie them close; drain the pickle, and put them into it.

Notes

—