Eels in Bruet68

Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 1 lb/450 g freshwater eels
  • 8 oz/225

Method

Cut through the skin just behind the fins, pull back for about an inch, then, grasping the head in a cloth, unpeel the whole skin, as if removing a stocking, before pulling away any remains of the spinal fins. Remove the head, cut the eel open from throat to vent, and remove all the innards. Cut the eel into 1–2 inch/2.5–5cm lengths.

Cover the eel, onion, parsley and sage with water, br