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To Prepare eel


This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To prepare eel. Take the eel and boil it in clean water. When it has boiled in it then take it out in one piece and let it stand to cool a little. Then take the fins off it from both sides; after that lay it back in the same pot where it was boiled before. And if it is in the season of green herbs take a good amount of parsley and sage, which you put therein all raw, and gooseberries. Then take ginger and strew this also in the pot. Then blow as much of the fat off the same [its own] broth as you can and put therein a good amount of butter. Set it thus on hot coals and let it melt together until it has reduced enough. When it has reduced enough so take it out and lay it in a dish. Then strew over it ginger and cinnamon together.

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