BOILED EELS

Author: Top of the Rock Astronaut / Labels:

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.

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