Eel, Collared
From Mrs. Beeton's household management (1907).
A historical recipe
Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Ingredients.
- — i large eel, 3 or 4 ozs.
- of veal forcemeat (No.
- 412), a good pinch each of ground cloves, mace, allspice, mixed herbs, sage, salt and pepper, fish stock, and vinegar.
- Method.
- — Cut off the head and tail of the eel, and remove the skin and backbone.
- Mix all the ingredients enumerated above with the forcemeat, spread the eel flat on the table, and cover its inner side with the mixture.
- Roll up the eel, beginning with the broad end, and bind it in shape with a strong tape.
- Have ready some fish stock, made by simmering the backbone, head, and tail of the eel while the forcemeat was being prepared.
- See that it is well seasoned with salt, add a tablespoonful of vinegar, put in the eel, and simmer gently for about 40 minutes, then press the eel between two dishes or boards until cold.
- Meanwhile add allspice and a little more vinegar to the liquor in which the eel was cooked, simmer gently for \ an hour, then strain.
- When the eel is cold, put it into the liquor and let it remain until required for use.
- The eel should be glazed before serving.
- Time.
- — About i£ hours, to prepare and cook.
- Average Cost, from 9d.
- to is.
- per Ib.
- Sufficient for 3 or 4 persons.
- Seasonable all the year round, but best from June to March.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Sieve