To Souce Eels Otherways cut in pieces, or whole

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take two or three great eels, scowr them in salt, draw them and wash them clean, cut them in equal pieces three inches long, and scotch them cross on both sides, put them in a dish with wine-vinegar, and salt; then have a kettle over the fire with fair water and a bundle of sweet herbs 2 or three great onions, and some large mace; when the kettle boils put in the eels, wine, vinegar, and salt; being finely boil’d and tender, drain them from the liquor and when they are cold take some of the broth and a pint of white wine, boil it up with some saffron beaten to powder, or it will not colour the wine; then take out the spices of the liquor where it was boiled and put it in the last broth made for it, leave out the onions and herbs of the first broth, and keep it in the last.