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Fried Eels

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

Ingredients

Directions

  1. Skin the eels and remove the head and tail.

  2. Cut the eels into pieces 2.5 to 3 inches long.

  3. Pour boiling water over the pieces and let them stand until cool, then drain.

  4. Repeat pouring boiling water over the eels and let cool again.

  5. Remove the eels from the water, roll them in cornmeal.

  6. Fry the eels in plenty of hot lard until well done.

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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