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Personal Chef Recipes - by Mrs Beeton
BOILED EELS.
| Ingredients: | 4 small eels
sufficient water to cover them; a large
bunch of parsley.
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| Method: | 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.
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| Time: | 1/2 hour. |
| Notes: | |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
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