Eels stewed in the French way
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
Contains
Sulphites
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.
- 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
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- Skin the eels, and skewer them round ;
- put them into an earthen pan with all sorts of roots cut small, a few peppercorns, cloves, and a little salt, about a pint of vinegar and ketchup, with as much broth : bake them 1 hour in the oven uncovered with pie-crust, and in the mean while thicken the stock with some good cream flavoured with a grate of nutmeg.
- The other modes are more in the difference of sauce than the methods of dressing, though put under various names.
Plating
Cookware for this recipe
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Grill or grill pan
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Chef's knife
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Grater