To Stew Eels with Broth

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Cleanse your Eels as above, put them into a Sauce-pan, with a Blade or two of Mace, and a Crust of Bread; put just Water enough to cover them close, let them stew very softly; when they are enough, dish them up with the Broth, and have a little plain melted Butter in a Cup to eat the Eels with. The Broth will be very good, and is fit for weakly and consumptive Constitutions.