Eels from Modern Cookery for Private Families by Eliza Acton
Skin, empty, and wash as clean as possible, two or three fine eels, cut them into short lengths, and just cover them with cold water; add sufficient salt and cayenne to season them, and stew them v...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Spoon
Ingredients
- lemon
- cream
- clotted cream
- fish
- flour
- butter
- cayenne
- parsley
- cold water
- salt
- eels
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