Stewed Eels

Preparation info

  • 5–6

    • Ready in

      30 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 lb. eels
  • 1 pt. good stock
  • small glass p


Wash and skin the eels. Cut into pieces about 3 in. long. Put into a saucepan, add the stock, wine, finely-chopped onion, cloves, lemon rind and seasoning. Simmer gently for ½ hr., or until tender, then lift carefully on to a hot dish. Meanwhile knead together the butter and flour, add it to the stock