To Dress Eels with Brown Sauce

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Skin and clean a large Eel very well, cut it in Pieces, put it into a Sauce-pan or Stew-pan, put to it a quarter of a Pint of Water, a Bundle of Sweet Herbs, an Onion, some whole Pepper, a Blade of Mace, and a little Salt. Cover it close, and when it begins to simmer, put in a Gill of Red Wine a Spoonful of Mushroom-pickle, a Piece of Butter as big as a Wallnut rolled in Flour, cover it close and let it stew till it is enough, which you will know by the Eel being very tender. Take up your Eel, lay it in a Dish, strain your Sauce, give it a boil quick, and pour it over your Fish. You must make Sauce according to the Largeness of your Eel, more or less. Garnish with Lemon.