474.—EELS STEWED. (Fr.—Anguilles à la Crême.)
Ingredients.—2 lb. of eels, 1 pint of good stock, 2 tablespoonfuls of cream, 1 glass of port wine, 1 teaspoonful of lemon-juice, a strip of lemon-rind, 2 oz. of butter, 1 oz. of flour, 1 onion, 2 cloves, salt, cayenne.
Method.—Wash and skin the eels, cut them into pieces about 3 inches long, put them into a stewpan, add the stock, wine, onion, cloves, rind, and seasoning. Simmer gently for ½ an hour, or until tender, then lift them carefully on to a hot dish. Have ready the butter and flour kneaded together, add it to the stock in small portions, stir until smoothly mixed with the stock, and boil for 10 minutes, then put in the cream and lemon-juice. Season to taste, and strain over the fish.
Time.—¾ of an hour. Average Cost, from 2s. 6d. to 3s. 6d. Sufficient for 5 or 6 persons. Seasonable from June to March, but obtainable all the year.
475.—EELS STEWED. (Fr.—Anguilles au Vin-Rouge.)
Ingredients.—2 lb. of eels, 1 pint of brown sauce, ¼ of a pint of port wine, 1 dessertspoonful of lemon-juice, 1 teaspoonful of1½ ozs. of butter, cayenne, salt.
Method.—Wash, skin and dry the eels, and cut them into pieces about 3 inches long. Melt the butter in a stewpan, put in the eels, and fry until nicely browned. Then add the sauce, wine, anchovy-essence and seasoning, and simmer very gently for about 20 minutes. Lift the eels carefully on to a hot dish, add the lemon-juice to the sauce, season to taste, strain over the fish, and serve.
Time.—From 30 to 40 minutes. Average Cost, 2s. 6d. to 3s. Sufficient for 5 or 6 persons. Seasonable, obtainable all the year, but best from June to March.
Ingredients.—The remains of any cold fish; to each lb. allow ½ a lb. of mashed potatoes, 1 oz. of butter, 2 eggs, breadcrumbs, milk, salt and pepper.
Method.—Heat the butter in a saucepan, add the fish (coarsely-chopped), potatoes, the yolk of 1 egg, salt, pepper, and sufficient milk to moisten thoroughly. Stir the ingredients over the fire for a few minutes, then turn on to a plate. When cold shape into round flat cakes, brush them over with egg, cover with breadcrumbs, and fry in hot fat. The fish may be made into one large cake instead of several small ones, in which case, grease a flat tin, and shape the mixture as much like a fish as possible. Brush it over with egg, cover with slightly browned breadcrumbs, and bake for about 20 minutes in a fairly hot oven.