Broiled Eels with Sage from Modern Cookery for Private Families by Eliza Acton
Skin, open, and cleanse one fine eel (or more), cut it into finger-lengths, rub it with a mixed seasoning of salt and white pepper, and leave it for half an hour. Wipe it dry, wrap each length in s...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Kitchen towel
- Oven
- Baking sheet
Ingredients
- sage leaves
- salad oil
- clarified butter
- lemon-juice
- eel
- salt
- white pepper
- water
- fish
- eels
- butter
- chili
- tarragon
- vinegar
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