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To Stew Eels
Ann Peckham, Leeds, 1767
Preparation info
- Difficulty
Easy
Appears in
Published 1932
Eels went out of fashion for many years because it was thought they had to be skinned alive, and the idea was revolting; but they can be killed instantly by piercing the spinal marrow.
Ingredients
- some eels
- fat for frying
- gravy
- claret
- horseradish
- an onion
Method
- Cut the eels in what lengths you please.
- Wipe them dry with a cloth and fry them.
- Drain them free from fat.
- Make some gravy hot.
- Put a little butter into a stewpan, add a little flour.
- Cook together till a nice brown.
- Remove from fire and dilute with the gravy.
- Add the claret, a very l
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