Eels, to pickle

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.
Yield
12.0 pounds of eels
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Eels
Pickling liquid
Instructions (9)
  1. Drain, wash, and well cleanse your eels, and cut off the heads.
  2. Cut them in lengths of four or five inches, with their skins on.
  3. Stew them with some pepper and salt.
  4. Broil them on a gridiron until they are a fine colour.
  5. Put them in layers in a jar, with bay-leaf, pepper, salt, a few slices of lemon, and a few cloves.
  6. Pour some good vinegar on them.
  7. Tie strong paper over the jar and prick a few holes in it.
  8. It is better to boil the seasoning with some sweet herbs in the vinegar, and let it stand to be cold before it is put over the eels.
  9. Add two yolks of eggs boiled hard and a tea-spoonful of flour of mustard to the vinegar.
Original Text
Eels, to pickle. Drain, wash, and well cleanse your eels, and cut off the heads. Cut them in lengths of four or five inches, with their skins on; stew in them some pepper and salt, and broil them on a gridiron a fine colour: then put them in layers in a jar, with bay-leaf, pepper, salt, a few slices of lemon, and a few cloves. Pour some good vinegar on them; tie strong paper over, and prick a few holes in it. It is better to boil the seasoning with some sweet herbs in the vinegar, and let it stand to be cold before it is put over the eels. Two yolks of eggs boiled hard should be put in the vinegar with a tea-spoonful of flour of mustard. Two yolks are sufficient for twelve pounds of eels.
Notes
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