Eels, to fry

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 (10)

every eel ↝ Fish, eel [Fish]
yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
bread rubbed fine ↝ Bread, vegetable [Yeast breads]
parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
fried parsley ↝ Parsley, raw [Not included in a food category]

Instructions (4)

Cut every eel into eight pieces.
Mix them with a proper quantity of yolks of eggs, and well season with pepper, and salt, and bread rubbed fine, with parsley and thyme.
Then flour them, and fry them.
You may cook them as plain as you like, with only salt and flour, and serve them up with melted butter and fried parsley.

Original Text

Eels, to fry.

Cut every eel into eight pieces; mix them with a proper quantity of yolks of eggs, and well season with pepper, and salt, and bread rubbed fine, with parsley and thyme; then flour them, and fry them. You may cook them as plain as you like, with only salt and flour, and serve them up with melted butter and fried parsley.

Notes

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