Fried Eels with Tartare Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Skin and cleanse the eel, and lay it in cold salt and water for about two hours, then cut it into three and a half inch lengths. Dry these pieces well in a cloth; then dip them first into fine flou...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Kitchen towel
- Plate
- Skillet
Ingredients
- eel
- cold salt
- water
- fine flour
- mutton fat
- oil
- white breadcrumbs
- egg
- parsley
- eels
- lard
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