To Collar Eels

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 014

Originalrezept:

Take your Eel and cut it open; take out the Bones and cut off the Head and Tail, and lay the Eel flat on a Dresser; shred Sage as fine as possible, and mix it with black Pepper beat, Nutmeg grated and Salt; lay it all over the Eel, roll it up hard in little Cloths, and tie it up tight at each End; then set on some Water with Pepper and Salt, five or six Cloves, three or four Blades of Mace and a Bay-Leaf; boil it and the Bones, Head and Tail together; then take out the Head and Tail, put it away, and put in your Eel; let it boil till it is tender; then take it out of the Liquor, and boil the Liquor longer; then take it off, and when it is cold put it to the Eel; but do not take off the little Cloths till you use it.

Übersetzung:

Aalroulade

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Collar Eels", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 014,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-collar-eels (08.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.