466.—EEL, COLLARED. (Fr.—Anguille en Galantine.)
Ingredients.—1 large eel, 3 or 4 ozs. of veal forcemeat (No. 412), a good pinch each of ground cloves, mace, allspice, mixed herbs, sage, salt and pepper, fish stock, and vinegar.
Method.—Cut off the head and tail of the eel, and remove the skin and backbone. Mix all the ingredients enumerated above with the forcemeat, spread the eel flat on the table, and cover its inner side with the mixture. Roll up the eel, beginning with the broad end, and bind it in shape with a strong tape. Have ready some fish stock, made by simmering the backbone, head, and tail of the eel while the forcemeat was being prepared. See that it is well seasoned with salt, add a tablespoonful of vinegar, put in the eel, and simmer gently for about 40 minutes, then press the eel between two dishes or boards until cold. Meanwhile add allspice and a little more vinegar to the liquor in which the eel was cooked, simmer gently for ½ an hour, then strain. When the eel is cold, put it into the liquor and let it remain until required for use. The eel should be glazed before serving.
Time.—About 1¼ hours, to prepare and cook. Average Cost, from 9d. to 1s. per lb. Sufficient for 3 or 4 persons. Seasonable all the year round, but best from June to March.
467.—EELS FRIED. (Fr.—Anguilles Frites.)
Ingredients.—1 or 2 medium-sized eels, 1 tablespoonful of flour, ½ a teaspoonful of salt, ⅛ of a teaspoonful of pepper, 1 egg, breadcrumbs, parsley, salt and pepper, frying-fat.
Method.—Wash, skin, and dry the eels thoroughly, and divide them into pieces from 2½ to 3 inches long. Mix the flour, salt and pepper together, and roll the pieces of eel separately in the mixture. Coat carefully with egg and breadcrumbs, fry in hot fat until crisp and lightly-browned, then drain well, and serve garnished with crisply-fried parsley.
Time.—About 20 minutes. Average Cost, eels, 8d. to 1s. per lb. Allow 2 lb. for 4 or 5 persons. Seasonable from June to March.
468.—EEL PIE. (Fr.—Pâté aux Anguilles.)
Ingredients.—1½ lb. of eels, ½ a pint of meat stock, 1 tablespoonful of mushroom ketchup, 1 dessertspoonful of lemon-juice, pepper and salt, rough puff paste, or puff.
Method.—Clean and skin the eels, and cut them into pieces about 2 inches long. Put the heads, tails, and fins into a stewpan with the stock, simmer for ½ an hour, then strain, and skim well. Place the eels in a pie-dish, with a good seasoning of salt and pepper between the layers. Add the lemon-juice and ketchup to the stock, pour about
