To stew Eels otherways to be eaten hot

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Draw the eels, flay them, and cut them into pieces three inches long, then put them into a broad mouthed pipkin with as much white-wine and water as will cover them put to them some stripped tyme, sweet marjoram, savory, picked parsley, and large mace, stew them well together and serve them on fine sippets, stick bay-leaves round the dish garnish the meat with slic’t lemon, and the dish with fine grated manchet.