Boiled Eels
Ingredients
Directions
Place the eels in a stewpan with the parsley and enough water to cover them.
Simmer until the eels are tender.
Remove the eels, pour a little parsley over them, and serve some in a tureen.
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.
Explore the science
What each ingredient does
- Eels
- Are the main protein; simmering gently turns their firm flesh tender and flaky.
- Parsley
- Adds a fresh, herbal aroma that complements the mild flavor of the eels.
The step that matters
Simmer until the eels are tender. Simmering should stay gentle rather than a hard boil, because vigorous bubbling can break the eels' delicate flesh apart. Testing for tenderness shows when the proteins have set enough to be served.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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