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Boiled Eels

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

Ingredients

Directions

  1. Skin and clean the eels, removing the head and tail.

  2. Bring a pot of water to a boil, adding ½ teaspoon of salt and 1 tablespoon of vinegar.

  3. Add the eels to the boiling water and cook for 5 minutes.

  4. Drain the eels before serving.

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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