Eels in Bruet68

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


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


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