To Farce Eels, with White Sauce

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Skin and clean your Eel well, pick off all the Flesh clean from the Bone, which you muff leave whole to the Head. Take the Flesh, cut it small, and beat it in a Mortar; then take half the Quantity of Crumbs of Bread, beat it with the Fish, season it with Nutmeg, and beaten Pepper, an Anchovy, and a good deal of Parsley chopped fine, a few Truffles boiled tender, in a very little Water, chop them fine, and put them into the Mortar with the Liquor, and a few Mushrooms; beat it well together, mix in a little Cream, then take it out, and mix it well together with your Hand, lay it round the Bone in the Shape of the Eel, lay it on a buttered Pan, drudge it well with fine Crumbs of Bread, and bake it. When it is done, lay it carefully in your Dish, and have ready Half a Pint of Cream, and a quarter of a Pound of fresh Butter, stir it one way till it is thick, pour it over your Eel, and Garnish with Lemon.