Mrs. Roundell's Practical cookery book

Collared Eel. — Many people prefer this way of serving an Eel cold. Stew the skinned Eel in strong fish broth till it is tender enough for you to take out the backbone. Roll up the Eel, and tie it with tape into shape, add the backbone to the broth, and stew slowly till the Eel is quite cooked and tender. Then put it between two dishes with a weight on the top. Reduce the broth to a jelly. When the Eel is cold remove the tape, and garnish with the jelly. A sliced onion, and plenty of herbs, with two sliced carrots, should flavour the broth. Hand tartare sauce in a boat. Eel Jelly. — This is most nutritious, and suitable for an invalid. Skin and clean three small or two large Eels. Cut them in pieces, and put them in layers into a jar with a few morsels of butter on each layer. Sprinkle each layer with cayenne, salt, and pepper. Cover the jar closely, and set it in a saucepan of boiling water. Keep the water boiling round it for two hours. Then set the jar in a cool place for the jelly to get cold and firm. Spitchcock Eels. — ( Family Recipe.) — Strip the skin of the Eels down to the tails, but not off. Clean, wash, and dry the Eels. Make seasoning with pounded mace and nutmeg, pepper and salt, and a little shred thyme. Rub the Eels well with the seasoning, and slip the skin back over them. Roll up each Eel, and between each rolling put a few bay leaves. Butter your gridiron, lay the Eels on it a good distance from the fire. Half an hour will broil them. When done cut the Eels in such pieces as you like. (N.B. — This recipe is meant for small Eels. No sauce is mentioned). STEWED EELS io5 Stewed Eels.' — ( Family Recipe.) — Cut the Eels into pieces about three inches long. Have ready some good broth, into ■which you have put a bunch of sweet herbs tied up in muslin, two anchovies, and a teacupful of white wine, such as Madeira. Take out the herbs before you put in the Eels. Let them stew gently for three-quarters of an hour in the broth. Just before you serve them up put in a little cream, and thicken the broth a very little. I give these two recipes exactly as they were written nearly a century ago. But in these days they might be modernised with the same excellent results. For, to quote from the “ Knight and the Lady Jane ” in the Ingoldsby Legends — “ If you chance to be partial to Eels, then — crede experto — trust one who has tried — Have them Spitchcock’d or Stew’d, they’re too oily when fried.” Conger Eels are sea fish, and range in size from twenty pounds to a very great weight. The turtle soup of many a restaurant and hotel is really made from Conger Eel.