Eel Recipes

I found these eel recipes in a vintage cook book, I'm guessing circa 1900. It assumes proficiency in the kitchen as it gives neither cooking times nor temperatures for most of the recipes. A good modern cook book should have some guidelines for cooking fish and could be used in conjunction with these recipes. Good luck and enjoy!

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ENGLISH EEL PIE

Skin, clean, and cut up two large eels. Cook with one tablespoon of butter, half a cup of chopped mushrooms, a tablespoon of chopped parsley, a minced onion, a bay leaf, salt, pepper, the rind of a lemon, a wine glass of Sherry, and a cup of beef stock. Cook until the eels are tender, strain the sauce, and thicken with butter and flour. Line a baking dish with pastry, put the eels in it, and pour the sauce over, with sliced hard boiled eggs on top. Cover with pastry, brush with yolk of egg, and bake for an hour in a moderate oven. Serve either hot or cold.

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EELS À LA LONDON

Fry four chopped onions in butter, dredge with flour, and cook thoroughly. Add two cups of stock, half a cup of Port wine, two bay leaves, and salt and pepper to season. Cook until thick, stirring constantly. Add one large cleaned eel, cut into two-inch lengths, cover, and cook for fifteen minutes. Serve on toast.

FRICASSÉED EELS

Skin, clean, and cut up. Cover with cold water, add salt, and minced parsley to season, cover, and cook slowly for an hour. Thicken with a tablespoon each of butter and flour blended together and made smooth with cold water. Season highly with pepper, and serve.

STEWED EELS

Put into a saucepan three fourths of a cup of butter and fry in it four small chopped onions. Add a tablespoon of flour, cook through, and add two cups of boiling water or stock. Cook until thick, stirring constantly, then put in one large cleaned eel cut into inch pieces; cover and cook for fifteen minutes.

Eels on a stick. I wonder why we didn't see these at the county fair this year? Maybe some enterprising entrepreneur will take this idea and run with it!

EELS EN BROCHETTE

Simmer the eel in a court bouillon and cut into two-inch pieces. Dip into egg and crumbs and string on steel skewers, alternating with squares of bacon. Bake in the oven and serve on toast.

COURT BOUILLON

Cut fine a stalk of celery, a carrot, an onion, and a small sweet pepper. Fry in butter, and add eight cups of water, one cup of vinegar, and the trimmings of fish. Season with salt and pepper, add half a bay leaf, four cloves, and two sprigs of parsley. Boil for ten minutes and let cool thoroughly before cooking the fish in it.

GREEN EELS

Boil together an onion, a bunch of parsley, a pinch of celery seed, and a teaspoonful of mixed spices in a little water. Add two cleaned and cut eels with water to cover and simmer until done. Strain the sauce, thicken with butter and flour cooked together, and pour over the eels. Serve with boiled potatoes and cucumber salad.

MATELOTE OF EELS

Prepare two eels and cut them into two-inch lengths. Cover with cold salted water and bring to the boil. Add an onion, a dozen cloves, and two tablespoons of vinegar. Boil for fifteen minutes, drain, dry, roll in flour and fry brown in butter. Add two cups of boiling water, and salt, pepper, and fine herbs to season. Add a cup of button onions peeled and fried brown in butter and sugar. Cover and simmer for one hour. If the sauce should evaporate, add more boiling water. When done, add half a cup of wine and serve.