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Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

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EEL RECIPES:

  ANY FISH
  ANCHOVIES
  BLUEFISH
  CARP
  CODFISH
  EELS
  To Cook Eels (1858)
  To Fry Eels (1858)
  Boiled Eels (1845)
  Eels (1845)
  HADDOCK
  HALIBUT
  HERRING
  MACKEREL
  PERCH
  REDFISH
  ROCK FISH
  SALMON
  SEA BASS
  SHAD
  SMELT
  SOLE
  STURGEON
  TROUT

BOILED EELS
(Modern Cookery, 1845)
German Receipt.


Pare a fine lemon, and strip from it entirely the white inner rind; slice it, and remove the pips with care;

put it with a blade of mace, a small half-teaspoonful of white peppercorns, nearly twice as much of salt, and a moderate-sized bunch of parsley, into three pints of cold water.

Bring them gently to boil, and simmer them for twenty minutes; let them become quite cold;

then put in three pounds of eels skinned, and cleaned with great nicety, and cut into lengths of three or four inches; simmer them very softly from ten to fifteen minutes,

lift them with a slice into a very hot dish, and serve them with a good Dutch sauce, or with parsley and butter acidulated with lemon-juice, or with chili vinegar.
 

 

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