Eel in Vinegar
Ingredients
Directions
Finely pound the eel and chop the herbs very small.
Roll the eel up and bind it with a broad piece of tape.
Boil the eel in water mixed with a little salt and vinegar until tender.
Serve the eel whole or cut into slices.
When cold, keep the eel in the boiling liquor with a little more vinegar added.
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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