<h2>FORTY-FIVE WAYS TO COOK EELS</h2>
<h3>BRAISED EEL</h3>
<p class="indent">
Skin and clean an eel, cut it into two-inch pieces, sprinkle with
salt, and let stand for an hour. Soak in cold water for ten minutes,
drain, and dry. Put into a buttered saucepan, seasoning with grated
nutmeg, salt, and pepper. Cover with sliced lemon, chopped shallot,
minced parsley, and a few pepper-corns. Cover the pan and bake in
the oven until the fish is brown. Take out the eel and put into
a deep dish. Add to the sauce one cupful of stock, bring to the
boil, and thicken with a tablespoonful each of butter and flour
cooked together. Boil until thick, take from the fire, add the
yolks of three eggs beaten smooth with a little stock, bring to the
boil, add a little lemon-juice, strain over the fish, and serve.</p>
<h3>BROILED EELS—I</h3>
<p class="indent">
Skin, clean and cut up a large eel. Dip into beaten egg, then into
crumbs seasoned with <SPAN name="page_114"><span class="page">Page
114</span></SPAN> grated lemon rind, nutmeg, minced parsley, sweet
herbs, pepper, and salt. Broil skin side down on a buttered gridiron,
turning when done. Serve with Anchovy or Tartar Sauce.</p>
<h3>BROILED EELS—II</h3>
<p class="indent">
Clean and cut the eels into three-inch lengths. Let stand for half
an hour in a marinade of oil and lemon-juice, seasoned with pepper
and salt. Drain, broil, and garnish with fried parsley.</p>
<h3>BROILED EELS WITH SOUR SAUCE</h3>
<p class="indent">
Clean the eels and cut into five-inch lengths. Boil for ten minutes
in one cupful of vinegar and enough cold water to cover, seasoning
with salt, pepper-corns, carrot, onion, and parsley. Cool in the
water, dip in crumbs, then in eggs beaten with a tablespoonful
of olive-oil for each egg, then in bread-crumbs. Broil as usual.
Serve with a sauce made of two tablespoonfuls of chopped shallots,
fried in two tablespoonfuls of butter, added to a wineglassful each
of white wine and vinegar. Add two cupfuls of stock and thicken
with browned flour cooked in butter. Boil for five minutes, add
one tablespoonful each of chopped mushrooms, parsley, pickles,
and capers, and two tablespoonfuls of butter. Garnish with lemons
and parsley.</p>
<h3><SPAN name="page_115"><span class="page"></span></SPAN> FRIED EELS—I</h3>
<p class="indent">
Prepare and cut up the fish according to directions previously
given and soak for several hours in vinegar with salt, pepper, and
grated lemon-peel. Drain, dip into batter, and fry in deep fat.
Serve with any preferred sauce.</p>
<h3>FRIED EELS—II</h3>
<p class="indent">
Prepare according to directions previously given and cut into two-inch
pieces. Dredge with flour and sauté in hot lard, or dip
into egg and bread-crumbs and fry in deep fat. They may also be
dipped into corn-meal before frying.</p>
<h3>FRIED EELS—III</h3>
<p class="indent">
Prepare the eels according to directions given for Stewed Eels
à la Americaine, sprinkling with shallot and parsley also.
Let stand for several hours, dip into egg and crumbs, and fry in
deep fat. Serve with any preferred sauce.</p>
<h3>FRIED EELS—IV</h3>
<p class="indent">
Clean the eels, cut into two-inch pieces, and parboil for eight
minutes. Sprinkle with salt and pepper, dip into corn-meal, and
sauté in salt pork fat.</p>
<h3><SPAN name="page_116"><span class="page"></span></SPAN> EELS FRIED IN BATTER</h3>
<p class="indent">
Cut a large cleaned eel into joints, and soak for several hours
in cold water, to which salt, pepper, and vinegar have been added.
Drain dip in batter, and fry in hot fat. Drain on brown paper and
serve with Tomato Sauce.</p>
<h3>EELS À LA LYONNAISE</h3>
<p class="indent">
Clean two large eels, cut into four-inch lengths and remove the
bones. Cook in equal parts of white wine and water to cover, adding
salt, pepper, a sliced onion, a clove of garlic, and a bunch of
parsley. Drain the fish and strain the liquid. Thicken with two
tablespoonfuls of flour rubbed smooth with two tablespoonfuls of
butter. Boil for fifteen minutes and skim. Add two tablespoonfuls
of butter and the juice of a lemon. Bring to the boil, pour over
the fish, and serve with a garnish of small onions fried in butter
and sugar.</p>
<h3>EELS À LA VILLEROY</h3>
<p class="indent">
Clean two large eels and cut into lengths. Cover with salted and
acidulated water, add a bunch of parsley, a sliced onion, and a
pinch of powdered sweet herbs. Boil slowly for ten minutes, cool,
and drain. Melt one tablespoonful of butter and cook in it two <SPAN name="page_117"><span class="page"></span></SPAN> tablespoonfuls
of flour. Add two cupfuls of white stock and cook until thick,
stirring constantly. Take from the fire and season to taste. Add
the yolks of four eggs well beaten and cool. Dip the pieces of
eel in this sauce, and set on ice. Roll in cracker crumbs, dip
in beaten egg, then in bread-crumbs, and fry brown in deep fat.</p>
<h3>EELS À LA TARTAR</h3>
<p class="indent">
Cut up the eel and cook in court bouillon with wine. Drain, dip in
egg and crumbs, and fry in deep fat. Serve with a stiff Mayonnaise
mixed with chopped parsley, olives, pickles, and capers.</p>
<h3>EELS À L'INDIENNE</h3>
<p class="indent">
Chop fine an onion, half a carrot, and a stalk of celery. Fry in
butter, dredge with flour, and cook thoroughly. Add enough stock to
make the required quantity of sauce, and cook until thick, stirring
constantly, Season with mace, thyme, a bay-leaf, minced parsley, and
curry powder. Strain through a sieve and pour over eels stewed in
wine and seasoned with vegetables according to directions previously
given. Serve with a border of boiled rice sprinkled with grated
Parmesan cheese.</p>
<h3><SPAN name="page_118"><span class="page"></span></SPAN> EELS À LA NORMANDY</h3>
<p class="indent">
Fry in butter a pound and a half of prepared eels. Add a wineglassful
of white wine or cider, a tablespoonful of mushroom catsup, and
salt, pepper, and grated nutmeg to season. Simmer for ten minutes,
add one cupful of white stock, half a dozen mushrooms, a dozen
oysters, and half a dozen shrimps. When cooked take from the fire,
add the yolks of two eggs well beaten, and serve at once.</p>
<h3>STUFFED EELS À L'ITALIENNE</h3>
<p class="indent">
Skin the eel but keep the head on. Remove the back-bone and stuff
with seasoned crumbs, mixed with minced parsley and mushrooms.
Skewer in the form of a circle; put into a saucepan with two ounces
of butter, a small bunch of parsley, a chopped onion, two cupfuls
of white wine, and salt, pepper, and grated nutmeg to season. Bake
for an hour, basting as required. Drain, take out the parsley, and
add to the sauce two cupfuls of brown stock, and one cupful of
chopped mushrooms. Boil for five minutes and thicken with browned
flour cooked in butter. Season with minced parsley and lemon-juice,
pour the sauce around the eel, and serve.</p>
<h3>EELS À LA LONDON</h3>
<p class="indent">
Fry four chopped onions in butter, dredge <SPAN name="page_119"><span class="page"></span></SPAN> with flour, and cook thoroughly.
Add two cupfuls of stock, half a cupful of Port wine, two bay-leaves,
and salt and pepper to season. Cook until thick, stirring constantly.
Add one large cleaned eel, cut into two-inch lengths, cover, and
cook for fifteen minutes. Serve on toast.</p>
<h3>EELS À LA REINE</h3>
<p class="indent">
Prepare and cut up the eels. Fry in butter with half a can of mushrooms,
and dredge with flour. Add one cupful of stock and half a cupful
of white wine. Bring to the boil, season with salt, pepper, and a
chopped onion, and cook until the eel is tender. Skim, take from
the fire, and add the juice of half a lemon, beaten smooth with
the yolks of two eggs.</p>
<h3>EELS À LA POULETTE</h3>
<p class="indent">
Stew the eels in white wine with carrot, onion, parsley, bay-leaf,
thyme, pepper-corns, and salt to season. Drain and serve with Poulette
Sauce.</p>
<h3>FRICASSÉE OF EEL</h3>
<p class="indent">
Prepare the eel according to directions previously given, cook in equal
parts of white wine and water, seasoning with mace, pepper, nutmeg,
cloves, sweet herbs, allspice, and salt. <SPAN name="page_120"><span class="page"></span></SPAN> Boil until the eels are tender,
then skim out. Add a little anchovy paste to the sauce, with a
tablespoonful of butter, bring to the boil, take from the fire,
add the yolks of two eggs well beaten, pour over the fish, and
serve.</p>
<h3>FRICASSÉED EELS</h3>
<p class="indent">
Skin, clean, and cut up. Cover with cold water, add salt, and minced
parsley to season, cover, and cook slowly for an hour. Thicken
with a tablespoonful each of butter and flour blended together
and made smooth with cold water. Season highly with pepper, and
serve.</p>
<h3>STEWED EELS WITH CUCUMBERS</h3>
<p class="indent">
Clean and skin two eels, cut into pieces and soak in cold water
for an hour. Drain, cover with wine and water, seasoning with salt,
pepper, onion, and parsley, and simmer for fifteen minutes. Take
out the fish and add three sliced and parboiled cucumbers. Strain
the sauce, thicken with flour cooked in butter, and boil for ten
minutes. Skim, add the yolks of four eggs well beaten and take
from the fire. Season with red pepper and lemon-juice, strain over
the fish, and serve.</p>
<h3>STEWED EELS—I</h3>
<p class="indent">
Put into a saucepan three fourths of a cupful <SPAN name="page_121"><span class="page"></span></SPAN> of butter and fry in it four small
chopped onions. Add a tablespoonful of flour, cook through, and add
two cupfuls of boiling water or stock. Cook until thick, stirring
constantly, then put in one large cleaned eel cut into inch pieces;
cover and cook for fifteen minutes.</p>
<h3>STEWED EELS—II</h3>
<p class="indent">
Wash and skin a pint of eels, cut them in pieces three inches long,
pepper and salt them, and put them into a stewpan. Pour in one
pint of good soup stock, adding one large onion, shredded, three
cloves, a teaspoonful of grated lemon-peel, and a wineglassful
of Port wine. Stew slowly for half an hour, and pour into a hot
dish. Strain the liquor and add a wineglassful of cream thickened
with flour, and boil up once. Pour over the eels and serve.</p>
<h3>STEWED EELS—III</h3>
<p class="indent">
Clean, skin, and joint the eels. Cover with boiling water, add a
tablespoonful of vinegar, and cook for ten minutes. Drain, cook
together one tablespoonful of butter and two of flour. Add two
cupfuls of the water in which the eels were cooked. Cook until
thick, stirring constantly. Season with salt, pepper, and grated
onion, then add the eels and <SPAN name="page_122"><span class="page">Page
122</span></SPAN> reheat. Simmer for twenty minutes, add a tablespoonful
of minced parsley, and serve.</p>
<h3>STEWED EELS—IV</h3>
<p class="indent">
Prepare according to directions given above, using veal or fish
stock, instead of water, and adding a bay-leaf to the seasoning.</p>
<h3>STEWED EELS À L'ANGLAISE</h3>
<p class="indent">
Cook prepared eels in half a bottle of Port wine, seasoned with
carrot, onion, parsley, bay-leaf, thyme, salt, pepper-corns, cloves,
mace, and chopped mushrooms. Cover with buttered paper, simmer
for half an hour and drain. Melt two tablespoonfuls of butter and
cook in it two tablespoonfuls of flour. Add a chopped shallot and
enough of the eel liquor to make the required quantity of sauce.
Cook until thick, stirring constantly. Add half a cupful of stock,
and two wineglassfuls of Port wine. Bring to the boil, strain, add
a few chopped mushrooms, a tablespoonful of butter, and minced
parsley, lemon-juice, and anchovy paste to season. Pour the sauce
over the eels, and serve.</p>
<h3>STEWED EELS À L'AMERICAINE</h3>
<p class="indent">
Use three pounds of cleaned and skinned eel with all the fat removed.
Cut in two-inch <SPAN name="page_123"><span class="page">Page
123</span></SPAN> pieces, season with pepper and salt and chopped
onion, and put in a double-boiler with half a cupful of butter.
Sprinkle with parsley, cover tightly, and cook for about an hour
and a half. Serve in a deep dish.</p>
<h3>STEWED EELS À LA POULETTE</h3>
<p class="indent">
Cut cleaned eels into two-inch pieces and cook until tender in
stock. Thicken with butter and flour cooked together, add half
a dozen chopped mushrooms, and salt, pepper, grated onion, and
minced parsley to season. Boil for twenty minutes, add the juice
of a lemon, and serve.</p>
<h3>STEWED EELS À LA CANOTIERE</h3>
<p class="indent">
Fry a chopped onion in butter, add a pound of rice and cook brown.
Add four cupfuls of fish stock, seasoning with red and white pepper,
caver, and cook for twenty minutes. Take from the fire, add half a
cupful each of butter and Tomato Sauce. Prepare the eels according
to directions given for Eels à la Lyonnaise, adding a
tablespoonful of anchovy essence to the sauce. Serve with a border
of the rice.</p>
<h3>STEWED EELS À LA GENEVOISE</h3>
<p class="indent">
Prepare two eels, cut into four-inch lengths. <SPAN name="page_124"><span class="page"></span></SPAN> Put into a saucepan with a sliced
carrot, an onion, a bunch of parsley, two cloves of garlic, and
salt and pepper-corns to season. Put in enough cider to cover the
fish, and simmer for fifteen minutes. Take up the fish, strain
the sauce, and thicken it with two tablespoonfuls of butter. Add
two tablespoonfuls of butter to the sauce, reheat, pour over the
eels, and garnish with small onions fried brown in butter and sugar.</p>
<h3>MATELOTE OF EELS—I</h3>
<p class="indent">
Prepare and cut up the fish according to directions previously
given. Put into a saucepan with one cupful each of stock and Claret,
a bruised clove of garlic, a whole pepper, a sliced onion, a bay-leaf,
and a pinch each of thyme, cloves, parsley, and salt. Take out the
fish, strain the sauce, add to it a tablespoonful each of butter
and flour cooked together, and pour over the fish.</p>
<h3>MATELOTE OF EELS—II</h3>
<p class="indent">
Cut a pound and a half of prepared eels into two-inch pieces and
fry for two minutes in butter. Add a wineglassful of Claret, and
three tablespoonfuls each of stock and mushroom liquor. Season
with salt, pepper, and grated nutmeg, and a pinch of powdered sweet
herbs. Add six small onions and six <SPAN name="page_125"><span class="page"></span></SPAN> button mushrooms. Cook for half
an hour and thicken with a tablespoonful each of butter and flour
cooked together.</p>
<h3>MATELOTE OF EELS—III</h3>
<p class="indent">
Prepare two eels and cut them into two-inch lengths. Cover with
cold salted water and bring to the boil. Add an onion, a dozen
cloves, and two tablespoonfuls of vinegar. Boil for fifteen minutes,
drain, dry, roll in flour and fry brown in butter. Add two cupfuls
of boiling water, and salt, pepper, and fine herbs to season. Add
a cupful of button onions peeled and fried brown in butter and
sugar. Cover and simmer for one hour. If the sauce should evaporate,
add more boiling water. When done, add half a cupful of wine and
serve.</p>
<h3>MATELOTE OF EELS À LA PARISIENNE</h3>
<p class="indent">
Clean and cut the eels into four-inch pieces. Cover with white
wine and season with sliced carrot and chopped mushrooms. Add also
the liquor from three dozen parboiled oysters. Simmer until the eels
are done and drain. Add to the liquor half a cupful of white stock,
and thicken with flour cooked in butter. Add two wineglassfuls of
white wine and boil until thick, stirring constantly. Take from the
fire, and add the yolks of four eggs beaten <SPAN name="page_126"><span class="page"></span></SPAN> smooth with the juice of half a
lemon, a tablespoonful of butter, and a grating of nutmeg. Add
the parboiled oysters, and a handful of button mushrooms. Reheat,
pour over the fish, and serve.</p>
<h3>MATELOTE OF EELS À LA GENOISE</h3>
<p class="indent">
Prepare the eels and cut into four-inch lengths. Cover with Claret
or Burgundy and add sliced carrot, onion, minced parsley, chopped
mushrooms, thyme, a bay-leaf, mace, cloves, and pepper-corns to
season. Simmer until done and drain. Add to the liquor half a cupful
of beef stock and thicken it with browned flour. Strain through a
fine sieve, add a tablespoonful of butter, a little anchovy paste,
a teaspoonful of minced parsley, a grating of nutmeg; and a little
lemon-juice. Bring to the boil, pour over the fish, and serve.</p>
<h3>MATELOTE OF EELS À LA BORDELAISE</h3>
<p class="indent">
Cut the eels into three-inch lengths, and cover with a bottle of
Claret. Season with carrot, onion, parsley, chopped mushrooms,
thyme, bay-leaf, mace, cloves, and peppercorns. Simmer for half
an hour and drain. Thicken the liquor with browned flour rubbed
smooth with butter, add two wineglassfuls <SPAN name="page_127"><span class="page"></span></SPAN> of Claret, and bring to the boil.
Skim, add a teaspoonful of capers, a pounded clove of garlic, a
little butter, grated nutmeg, and anchovy paste to season. Reheat,
pour over the fish, and serve.</p>
<h3>BOILED EELS</h3>
<p class="indent">
Cut into short pieces a pound and a half of eels which have been
skinned and cleaned. Put into a saucepan, cover with cold water,
add a tablespoonful of salt, six whole peppers, one red onion,
and a cupful of vinegar. Simmer for half an hour; drain and serve
on a platter with melted butter, lemon-juice, and minced parsley.</p>
<h3>PICKLED EELS</h3>
<p class="indent">
Clean and cut three pounds of eels into six-inch lengths. Cover
with salt, let stand for three hours, then rinse thoroughly. Boil
together for fifteen minutes one cupful of vinegar, one cupful
of water, a sliced onion, two bay-leaves, three allspice, and a
slice of lemon. Put in half of the eels and simmer until tender,
take out, and cook the remaining half. Let the vinegar cool before
pouring over the eels.</p>
<h3>GREEN EELS</h3>
<p class="indent">
Boil together an onion, a bunch of parsley, <SPAN name="page_128"><span class="page"></span></SPAN> a pinch of celery seed, and a
teaspoonful of mixed spices in a little water. Add two cleaned
and cut eels with water to cover and simmer until done. Strain
the sauce, thicken with butter and flour cooked together, and pour
over the eels. Serve with boiled potatoes and cucumber salad.</p>
<h3>BAKED EELS</h3>
<p class="indent">
Skin and parboil, cut into two-inch pieces, and put into a baking-pan.
Dredge with flour, season with salt and pepper and add half a cupful
of water. Bake for twenty minutes and take out. Thicken the gravy
with a tablespoonful of flour rubbed smooth with a little of the
liquid. Add a tablespoonful of butter, a teaspoonful of Worcestershire
sauce, and enough boiling water to make the sauce of the proper
consistency. Bring to the boil and pour around the eels.</p>
<h3>BAKED EELS WITH TARTAR SAUCE</h3>
<p class="indent">
Clean and skin two large eels. Wrap in a wet cloth and simmer for
fifteen minutes in court bouillon. Cook in the liquor. Take out,
wipe dry, and cover with seasoned crumbs. Spread with two eggs beaten
with one tablespoonful of olive-oil and sprinkle with crumbs. Put
into a baking-pan with two tablespoonfuls <SPAN name="page_129"><span class="page"></span></SPAN> of butter, and bake for half an
hour, basting twice. Serve with Tartar Sauce.</p>
<h3>ENGLISH EEL PIE</h3>
<p class="indent">
Skin, clean, and cut up two large eels. Cook with one tablespoonful
of butter, half a cupful of chopped mushrooms, a tablespoonful of
chopped parsley, a minced onion, a bay-leaf, salt, pepper, the
rind of a lemon, a wineglassful of Sherry and a cupful of beef
stock. Cook until the eels are tender, strain the sauce, and thicken
with butter and flour. Line a baking-dish with pastry, put the
eels in it, and pour the sauce over, with sliced hard-boiled eggs
on top. Cover with pastry, brush with yolk of egg, and bake for
an hour in a moderate oven. Serve either hot or cold.</p>
<h3>COLLARED EELS</h3>
<p class="indent">
Clean, split, and bone one large eel, and season with salt and
pepper. Chop together three hard-boiled eggs, a beet, a tablespoonful
of capers, two pickles, one onion, and three anchovies. Add salt
and pepper, cover the eel with the mixture, tie in a cloth, and
cook with a bay-leaf for half an hour in equal parts of vinegar
and water. Drain, untie, and put into a mould with aspic jelly,
or with beef stock to which sufficient dissolved gelatine has been
added. Serve cold with Mayonnaise.</p>
<h3><SPAN name="page_130"><span class="page"></span></SPAN> EELS EN BROCHETTE</h3>
<p class="indent">
Boil the eel in a court bouillon and cut into two-inch pieces.
Dip into egg and crumbs and string on steel skewers, alternating
with squares of bacon. Bake in the oven and serve on toast.</p>
<h3>CREAMED EELS</h3>
<p class="indent">
Clean and cut up the eels, and stew according to directions previously
given. Pour over a Cream Sauce, seasoned with salt, paprika, onion
juice, and minced parsley.</p>
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