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EExs, to preserve

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United Kingdom

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

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

Ingredients 3 ingredients

  1. a pound of sugar
  2. a pint of wine
  3. a pound of salt
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.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • 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. According to the number of your eels, boil a pint of wine, or more, with the proportion of a quarter of a pound of sugar, and a quarter of a pound of salt, for a bottle of wine: let it cool, and then trim the eelsas for present use;
  2. fry them in oil, and a few bayleaves to three parts: when it is nearly cold, put it in an earthen pot, pour the wine upon it, and the oil is used for frying with the bay-leaves;
  3. when it is quite cold, cover the pot with leather or strong paper, and tie it fast.
  4. It will keep in a cool place for a great length of time.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife