cookbooks

Eels To Pickle Recipe

Drain, wash, and well cleanse your eels, and cut off the heads. Cut them

in lengths of four or five inches, with their skins on; stew in them

some pepper and salt, and broil them on a gridiron a fine colour: then

put them in layers in a jar, with bay-leaf, pepper, salt, a few slices

of lemon, and a few cloves. Pour some good vinegar on them; tie strong

paper over, and prick a few holes in it. It is better to boil the

seasoning with some sweet herbs in the vinegar, and let it stand to be

cold before it is put over the eels. Two yolks of eggs boiled hard

should be put in the vinegar with a tea-spoonful of flour of mustard.

Two yolks are sufficient for twelve pounds of eels.

Vote

1
2
3
4
5

Viewed 1434 times.


Other Recipes from Fish.

Preliminary Remarks.
Fish Fried In Oil.
Escobeche.
Fish Stewed White.
Fish Stewed Brown.
Water Souchy.
Fillets Of Fish.
Baked Haddock.
Baked Mackarel With Vinegar.
Fish Salad.
Impanada.
White Bait.
A Dutch Fricandelle.
Fish Fritters.
Fish Omelet.
Scalloped Fish.
Roman Ragout
Soubise Cutlets
Breakfast Dish Of Beef
Jugged Rabbits
Devilled Meat
Swiss Pates
Veal Shape
Roulades Of Beef
Stewed Sweetbreads