Label
All
0
Clear all filters

Smoked eel

Appears in
Katie Stewart’s Cookbook
Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

  • About

Smoked eel is rich and satisfying. Lift away skin and cut smoked eel in 3–4 inch (7.5–10cm) lengths, then lift the flesh off the bone and arrange on crisp lettuce.

© 1983 Katie Stewart estate. All rights reserved.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title