To stew whole Eels to be eaten hot

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take three good eels, draw, flay them, and truss them round, (or in pieces,) then have a quart of white-wine, three half pints of wine-vinegar, a quart of water, some salt, and a handful of rosemary and tyme bound up hard, when the liquor boils put in the eels with some whole pepper, and large mace; being boilโ€™d, serve them with some of the broth, beat up thick with some good butter and slicโ€™t lemon, dish them on sippets with some grapes, barberries, or gooseberries.