Eel Broth. — Take one pound of eels, a bunch of sweet herbs, some parsley, one onion, and a few peppercorns, cloves, and salt and pepper to taste. Clean and skin the fish, cut it into small pieces, and put it into a stewpan with the other ingredients, and six pints of water✪ Eel Broth. Simmer till the liquid is reduced one- half, remove the scum as it rises, and strain all through a sieve. When the broth is cold and wanted for use, take off the fat and warm only what ia reqiiired. Sippets of toasted bread should be served at the same time. Probable cost. Is. 2d. Sufficient to make three pints of broth. Eel Patties. — Skin and wash some middle- sized eels, and after having cut them into pieces of an inch long, soak in salt and water for an hour. When drained, put them into a stewpan with just enough hot water to cover them; add salt, pepper, a blade of mace, a little lemon-peel, and a sprig of parsley. When the fish will sepa- rate from the bone, which will be the case after eight or ten minutes' gentle stewing, divide each piece into two, and put them aside until the broth has stewed a little longer, then re- move the lemon-peel, mace, &c. Thicken with butter and a Little flovu-, flavour with lemon- juice or vinegar, and return the pieces of eel to the broth. Make patties as directed for mutton patties {see Mutton Patties). Time, a quarter of an hour to bake the crust. Eel Pie. — Having skinned and cleansed two pounds of large-sized eels, divide them into pieces of two or three inches in length. Cut off the heads, tails, and fins, and boil them with a little lemon-peel, a shallot, a blade of mace, and as much of veal or mutton broth as will cover the eels in the pie-dish. Thicken with butter and flour, and add the juice of half a lemon. When strained and cool, throw the broth into the pie-dish orer the eels, sprinkle them with pepper, EEL ( 192) EEL salt, and chopped parsley, and cover with puff paste✪ Eel Pie. Bake in a moderately brisk oven about one hour and a quarter, or the eels may be stewed first for half an hour and then finished in the pie. Probable cost, 6d. to Is. per pound. Eel Pie (another way).— Take eels that weigh not less than half a pound when skinned. Put the heads, tails, and fins into a stewpan with some good veal broth, an onion, a blade of mace, a bit of lemon-peel, pepper, and salt. Cut the fish into pieces of three inches in length, and after soaking them in salt and water, rinse, drain, and lay them in a pie-dish with a season- ing of pepper and salt between each layer. "When the broth is well flavoured, skim, and strain it into a basin to get cold, then pour it over the eels, and bake vnth. an edging and cover of paste in a brisk oven. Warm a httle gravy Avith two table-spoonfuls of cream, and pour it into the pie through a paper funnel as soon as it comes from the oven. Time, one hour to bake. Probable cost, 6d. to Is. per pound. Two pounds sufiicient for four or five persons.

AI-modernized reading of the original text

Eel Broth. — Take one pound of eels, a bunch of sweet herbs, some parsley, one onion, and a few peppercorns, cloves, and salt and pepper to taste. Clean and skin the fish, cut it into small pieces, and put it into a stewpan with the other ingredients, and six pints of water. Simmer till the liquid is reduced onehalf, remove the scum as it rises, and strain all through a sieve. When the broth is cold and wanted for use, take off the fat and warm only what is required. Sippets of toasted bread should be served at the same time. Probable cost. Is. 2d. Sufficient to make three pints of broth. Eel Patties. — Skin and wash some middlesized eels, and after having cut them into pieces of an inch long, soak in salt and water for an hour. When drained, put them into a stewpan with just enough hot water to cover them; add salt, pepper, a blade of mace, a little lemon-peel, and a sprig of parsley. When the fish will separate from the bone, which will be the case after eight or ten minutes' gentle stewing, divide each piece into two, and put them aside until the broth has stewed a little longer, then remove the lemon-peel, mace, &c. Thicken with butter and a little flour, flavour with lemonjuice or vinegar, and return the pieces of eel to the broth. Make patties as directed for mutton patties {see Mutton Patties). Time, a quarter of an hour to bake the crust. Eel Pie. — Having skinned and cleansed two pounds of large-sized eels, divide them into pieces of two or three inches in length. Cut off the heads, tails, and fins, and boil them with a little lemon-peel, a shallot, a blade of mace, and as much of veal or mutton broth as will cover the eels in the pie-dish. Thicken with butter and flour, and add the juice of half a lemon. When strained and cool, throw the broth into the pie-dish over the eels, sprinkle them with pepper, EEL ( 192) EEL salt, and chopped parsley, and cover with puff paste. Bake in a moderately brisk oven about one hour and a quarter, or the eels may be stewed first for half an hour and then finished in the pie. Probable cost, 6d. to Is. per pound. Eel Pie (another way).— Take eels that weigh not less than half a pound when skinned. Put the heads, tails, and fins into a stewpan with some good veal broth, an onion, a blade of mace, a bit of lemon-peel, pepper, and salt. Cut the fish into pieces of three inches in length, and after soaking them in salt and water, rinse, drain, and lay them in a pie-dish with a seasoning of pepper and salt between each layer. "When the broth is well flavoured, skim, and strain it into a basin to get cold, then pour it over the eels, and bake with an edging and cover of paste in a brisk oven. Warm a little gravy with two table-spoonfuls of cream, and pour it into the pie through a paper funnel as soon as it comes from the oven. Time, one hour to bake. Probable cost, 6d. to Is. per pound. Two pounds sufiicient for four or five persons.

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Eel BrothEel PattiesEel Pie

Cassell's dictionary of cookery