To Stew Eels

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Skin, gut, and wash them very clean in six or eight Waters, to wash away all the Sand; then cut them in Pieces about as long as your Finger, put just Water enough for Sauce, put in a small Onion stuck with Cloves, a little Bundle of Sweet Herbs, a Blade or two of Mace, and some whole Pepper in a thin Mullin Rag. Cover it close, and let them stew very softly.

Look at them now and then, and put in a little Piece of Butter rolled in Flour, and a little chopped Parsley. When you find they are quite tender, and well done, take out the Onion, Spice, and Sweet Herbs; put in Salt enough to season it; then dish them up with the Sauce.