INGREDIENTS.--4 small eels, sufficient water to cover them; a large bunch of parsley.
Mode.--Choose small eels for boiling; put them in a stewpan with the parsley, and just sufficient water to cover them; simmer till tender. Take them out, pour a little parsley and butter over them, and serve some in a tureen.
Time.--1/2 hour.
Seasonable from June to March.
Sufficient for 4 persons.
Mode.--Choose small eels for boiling; put them in a stewpan with the parsley, and just sufficient water to cover them; simmer till tender. Take them out, pour a little parsley and butter over them, and serve some in a tureen.
Time.--1/2 hour.
Seasonable from June to March.
Sufficient for 4 persons.
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