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Stewed Eels

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Stewed Eels

Ingredients

Directions

  1. Remove the gills and skin from the eels using a sharp knife.

  2. Cut off the head and make incisions at the vent and neck to gut the eels.

  3. Wash the eels thoroughly and wipe them with a cloth.

  4. Sprinkle the eels with coarse sea salt and let them sit for an hour.

  5. Cut the eels into 3 to 4-inch pieces.

  6. Place the pieces in a stewpan with just enough water to cover them.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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