Eel in Vinegar
Ingredients
Directions
Prepare
Finely pound the eel and chop the herbs very small.
Roll the eel up and bind it with a broad piece of cloth.
Cook
Boil in water mixed with salt and vinegar until tender.
Serve and keep
Serve 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.
Explore the science
What each ingredient does
- Eel
- The main ingredient; cooking firms and sets its protein so it holds together and can be sliced.
- Vinegar
- Adds acidity that sharpens the flavour and helps balance the richness of the eel.
The step that matters
Keeping the eel in the cooking liquor as it cools. Cooling the eel in its seasoned liquid helps it stay moist and keeps the flavour absorbed. Lifting it out too early can leave the flesh drier and blander.
“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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