Eels, to pot

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 (7)
seasoning
main ingredient
flavoring
liquid
preservation
Instructions (6)
  1. Into an earthen pan put Jamaica and common pepper, pounded fine, and salt; mix them and strew some at the bottom of the pan;
  2. cut your eels and lay them over it, and strew a little more seasoning over them.
  3. Then put in another layer of eels, repeating this process till all the eels are in.
  4. Lay a few bay leaves upon them, and pour as much vinegar as you may think requisite;
  5. cover the pan with brown paper and bake them.
  6. Pour off the liquor, cover them with clarified butter, and lay them by for use.
Original Text
Eels, to pot. Into an earthen pan put Jamaica and common pepper, pounded fine, and salt; mix them and strew some at the bottom of the pan; cut your eels and lay them over it, and strew a little more seasoning over them. Then put in another layer of eels, repeating this process till all the eels are in. Lay a few bay leaves upon them, and pour as much vinegar as you may think requisite; cover the pan with brown paper and bake them. Pour off the liquor, cover them with clarified butter, and lay them by for use.
Notes
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