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Eel

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. Cut
  2. three quarts of water
  3. Must

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. next day heat about three quarts of water, and having cut your .
  2. paste into small pieces, about an inch square, and having floured each, put them.
  3. into hot but not boiling water, shake the kettle the instant after you have thrown them in, and as they rise, if they are firm to the touch, they are sufficiently done, and must be taken out of the saucepan, and thrown into cold water;
  4. let them remain two or three hours;
  5. then drain, and — leave them again for three hours or more, and then bake them for about twenty minutes.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Colander
  • Kettle