To jelly Eels otherways

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Flay an eel, and cut it into rouls, wash it clean from the blood, and boil it in a dish with some white-wine, and white-wine vinegar, as much water as wine and vinegar, and no more of the liquor than will just cover it; being tender boil’d with a little salt, take it up and boil down the liquor with a piece of ising-glass, a blade of mace, a little juyce of orange and sugar; then the eel being dished, run the clearest of the jelly over it.