Perch

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

EELS
(Modern Cookery, 1845)
Cornish Receipt.

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 very softly indeed from fifteen to twenty minutes, or longer should they require it.

When they are nearly done, strew over them a teaspoonful of minced parsley, thicken the sauce with a teaspoonful of flour mixed with a slice of butter, and add a quarter of a pint or more of clotted cream.

Give the whole a boil, lift the fish into a hot dish, and stir briskly the juice of half a lemon into the sauce; pour it upon the eels, and serve them immediately.

Very sweet thick cream is, we think, preferable to clotted cream for this dish. The sauce should be of a good consistence, and a dessertspoonful of flour will be needed for a large dish of the stew, and from one and a half to two ounces of butter. The size of the fish must determine the precise quantity of liquid and of seasoning which they will require.

 

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