To dress Eels in Stoffado

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take two good eels, draw, flay them, and cut them in pieces three inches long, put to them half as much claret wine as will cover them, or white-wine, wine-vinegar, or elder-vinegar, some whole cloves, large mace, gross pepper, slicโ€™t ginger, salt, four or five cloves of garlick, being put into a pipkin that will contain it, put to them also three or four sprigs of sweet herbs, as rosemary, tyme, or sweet marjoram; 2 or 3 bay leaves, and some parsley; cover up the pipkin, and paste the cover, then stew it in an oven, in one hour it will be baked, serve it hot for dinner or supper on fine sippets of French bread, and the spices upon it, the herbs, slicโ€™t lemon, and lemon-Peel, and run it over with beaten butter.