Eels, to stew

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 12 days ago
Not a recipe
No
Ingredients (15)
Instructions (20)
  1. Cut off the heads of the eels, skin them, and cut them into pieces as long as your finger.
  2. Wash the eel pieces in several waters and dry them well with a cloth.
  3. Lay the eel pieces in a pan and sprinkle over them half an ounce of white salt. Let them lie for an hour.
  4. Lay the eel pieces in a stewpan.
  5. Add half a pint of French white wine, a quarter of a pint of water, two beaten cloves, a blade of mace, a large peeled onion, and the rind of a lemon.
  6. Stew all these gently for half an hour.
  7. Take the eels out of the liquor.
  8. Skim off all the fat from the liquor.
  9. Flour the eels all over.
  10. Add an anchovy (washed and boned), half a handful of sorrel, half a handful of parsley, and half a pound of fresh butter to the liquor in which the eels were stewed.
  11. Let the sauce just boil up.
  12. Put in the floured eels.
  13. When the eels boil, lay them on sippets in your dish.
  14. Send them up hot to table.
Another way
  1. Cover the fish close in a stewpan with a piece of butter as big as a walnut rolled in flour.
  2. Let it stew till done enough, which you will know by the eels being very tender.
  3. Take the eels up and lay them on a dish.
  4. Strain your sauce.
  5. Give the sauce a quick boil and pour it over the fish.
  6. Garnish with lemon.
Original Text
Eels, to stew. Take five pounds of middling shafflings, cut off their heads, skin, and cut them in pieces as long as your finger. Wash them in several waters; dry them well with a cloth, lay them in a pan, sprinkle over them half an ounce of white salt, and let them lie an hour. Lay them in a stewpan, and add half a pint of French white wine, a quarter of a pint of water, two cloves beaten, a blade of mace, a large onion peeled, and the rind of a lemon; stew all these gently half an hour: then take the eels out of the liquor, skim off all the fat, and flour the eels all over; put to the liquor in which they were stewed an anchovy, washed and boned, and mix sorrel and parsley, half a handful of each, and half a pound of fresh butter. Let it just boil up; put in the eels; when they boil, lay them on sippets in your dish, and send them up hot to table. Another way. Cover the fish close in a stewpan with a piece of butter as big as a walnut rolled in flour, and let it stew till done enough, which you will know by the eels being very tender. Take them up and lay them on a dish; strain your sauce, and give it a quick boil and pour it over the fish. Garnish with lemon.
Notes
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