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Stuffed Conger Eel

A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.

A historical recipe

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 1 1/2 oz. Flour Pepper
  • one pint and make

Method

  1. 3 oz.
  2. Veal Seasoning--2d.
  3. 1 1/2 oz.
  4. Flour Pepper and Salt--1/2d.
  5. 1 1/2 oz.
  6. Butter--1d.
  7. Make the veal seasoning by recipe given elsewhere;
  8. sew it into the eel and put it into a deep dish.
  9. Just cover it with water, and bake it in a good oven for about one hour.
  10. Take it up and keep hot, strain the liquor in which it has been cooked;
  11. take about one pint and make into a brown sauce with the butter and flour.
  12. Colour it with a few drops of caramel, let it boil for a few minutes, season with salt, pepper, and lemon juice;
  13. pour over the fish, and serve very hot.