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Stewed Eels

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Ingredients
  Eels 2 Pound
  Stock 1 Pint (Good Quality)
  Port wine/Claret 125 Milliliter (Small Glass)
  Onion 1
  Cloves 2
  Lemon rind strips 1 Tablespoon
  Salt To Taste
  Cayenne pepper To Taste
  Butter 1 Ounce
  Flour 1 Ounce
  Cream 2 Tablespoon
  Lemon juice 1 Teaspoon
Directions

Wash and skin the eels.
Cut into pieces about 3 in long.
Put into a saucepan, add the stock, wine, finely-chopped onion, cloves, lemon rind and seasoning.
Simmer gently for 1/2 hr., or until tender, then lift carefully on to a hot dish.
Meanwhile knead to-gether the butter and flour, add it to the stock in small portions, stir until smoothly mixed with the stock.
Boil for 10 min., then add the cream and lemon juice and a little more hot stock if the sauce is too thick.
Season and strain over the fish.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Fish

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