Eels
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Ingredients 3 ingredients
Contains
MilkTree nuts
Read from the ingredients, not verified. Check labels.
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.
Method
Chef Wood
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- Small eels, such as are usually boiled, are most suitable for paper-bag cookery.
- Take four small eels, put them into a very well greased bag with one tablespoonful of water and a piece of butter the size of a walnut.
- Put into a hot oven for ten minutes, then turn the gas half-way down, and leave the bag for another twenty minutes.
- The eels will then be cooked to perfection, and of rich and delicate flavour.
- They should be served in a small tureen, and covered with parsley sauce.
Plating
Cookware for this recipe
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Saucepan
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Spatula