Recipes > Seafood > Eel > To Stew Eels

To Stew Eels

Instructions

Take them without their heads, flay them and cut them in pieces, then fill a Posnet with them, and set them all on end one by one close to one another, and put in so much White Wine and Water as will cover them, then put in good store of Currans to them, whole Spice, sweet herbs, and a little Salt, cover them and let them stew, and when they are very tender, put in some Butter, and so shake them well, and serve them upon Sippets; Garnish your Dish with Orange or Limon and raw Parsley.

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Source

The Queen-like Closet or Rich Cabinet (1672)

Categories

Eel.