DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 72

and then egg & bread crumb them & fry them in dripping till they are brown, & lay them to dry on a hair sieve) have ready a pint of a good beef gravey [no?] 32 g. it must be quite cold when you put the eels into it or the skin the skin of the eels will crack, & the beaty of this dish cannot in sending them up white set them on a slow fire till they boil, then put them by the side of a fire, to simmer very gently for about a quarter of an hour, according to the size of the eels; watch them that they are not done to much; take them carefully out of the stewpan with a fish slice, so as not to bruise their skins, lay them on a dish about two inches deep & if the sauce is not as thick as rich cream put in a tablespoonful of flower with it, and put in also two tablespoonsful of port wine and one of mushroom catsup, stir it into the sauce by degrees, & strain over the fish through a sieve or [tammis?] [Soles?] may be done the same way.

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and then egg & bread crumb them & fry them in dripping till they are brown, & lay them to dry on a hair sieve) have ready a pint of a good beef gravey [no?] 32 g. it must be quite cold when you put the eels into it or the skin the skin of the eels will crack, & the beaty of this dish cannot in sending them up white set them on a slow fire till they boil, then put them by the side of a fire, to simmer very gently for about a quarter of an hour, according to the size of the eels; watch them that they are not done to much; take them carefully out of the stewpan with a fish slice, so as not to bruise their skins, lay them on a dish about two inches deep & if the sauce is not as thick as rich cream put in a tablespoonful of flower with it, and put in also two tablespoonsful of port wine and one of mushroom catsup, stir it into the sauce by degrees, & strain over the fish through a sieve or [tammis?] [Soles?] may be done the same way.