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Classic
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page 204
pour it back into the cleaned kettle, put in the washed bieees of eel--they
should not be entirely covered with the broth add 2 tablespoonfula of vinegar in
which a trifle of extract of beef has been dissolved, together with a slip of
mace, 2-3 small sliced onions, pepper,salt and a few lemon slices without seedy,
cover tightly ami stew slowly uiitil done. Try the broth to determine whether it
needs more vinegar or salt, then, arrange the eel in a dish and pour over it the
broth, which should be slightly cool.
8. Fried Eel. Salt the pieces, turn in bread and egg crumbs and fry in an open
pan in melted butter with fresh sage leaves until done--golden brown and crisp.
Or the eel may be covered with salt for a few hours, cover and set it aside, dry
it with a cloth, wrap it into sage leaves, and then fry it in butter, pork fat
or olive oil.
Eel is most delicious, however, when baked in the oven; it is then rolled into a
coil fastened with thin wooden skewers. Put it into a buttered pan and coyer
with sliced onions, pour over it a marinade consisting of vinegar, white wine
and savory herbs, enough to half cover the eel, and then bake the oven. As soon
as done lay the eel on a clean cloth which will draw out the fat, glaze it with
meat jelly and serve with a tomato sauce. Eel prepared in this manner is the
most wholesome, because the greater part of the fat is drawn from it. Serve with
sliced lemons and mustard or lettuce; a remoulade sauce is also a fitting
accompaniment. Eel is also nice when served with early green peas.
If the eel is a large one the spine can be taken out immediately while it is
being prepared, and the pieces ran then he filled with a fish or veal forcemeat,
afterwards tying them so that the forcemeat will not fall out; then bake as
directed above.
9. Rolled Eel. After the eel has been cleaned, cut off the fins, slit along the
back instead of underneath, empty, wash nicely and take out the entire spine.
Then put the eel on the chopping board, with minced yolks of hard boiled eggs,
onions and parsely, pepper and salt,
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