Mrs Beetons Fish Recipes Revisited
Collared Eel
1 Large Eel
1 Small Bunch of Herbs, finely minced
6 Sage, leaves
2 Blades of Mace
2 Cloves
Allspice, a little very finely pounded
Pepper and Salt, to taste
Skin and bone the eel.
Split it and sprinkle over the other ingredients, taking care that the spices are very finely ground and the herbs chopped very small.
Roll it up and bind with a broad piece of tape and boil it in water, mixed with a little salt and vinegar, until tender.
It may either be served whole or cut in slices and when cold, the eel should be kept in the liquor it was boiled in, but with a little more vinegar added.
Time: 2 hours.
Seasonable from August to March.
COLLARED EEL.
254. INGREDIENTS - 1 large eel; pepper and salt to taste; 2 blades of mace, 2 cloves, a little allspice very finely pounded, 6 leaves of sage, and a small bunch of herbs minced very small.
Mode - Bone the eel and skin it; split it, and sprinkle it over with the ingredients, taking care that the spices are very finely pounded, and the herbs chopped very small. Roll it up and bind with a broad piece of tape, and boil it in water, mixed with a little salt and vinegar, till tender. It may either be served whole or cut in slices; and when cold, the eel should be kept in the liquor it was boiled in, but with a little more vinegar put to it.
Time - 2 hours.
Average cost, 6d. per lb.
Seasonable from August to March.
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