Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 110

Drain, wash, and well cleanse your eels, and cut off the heads. Cut them in lengths of four or five inches, with their skins on; stew in them some pepper and salt, and broil them on a gridiron a fine colour: then put them in layers in a jar, with bay-leaf, pepper, salt, a few slices of lemon, and a few cloves. Pour some good vinegar on them; tie strong paper over, and prick a few holes in it. It is better to boil the seasoning with some sweet herbs in the vinegar, and let it stand to be cold before it is put over the eels. Two yolks of eggs boiled hard should be put in the vinegar with a tea-spoonful of flour of mustard. Two yolks are sufficient for twelve pounds of eels.