2 Eels--1s. 5d.
1 Egg--1d.
1/2 oz. Gelatine--1 1/2d.
1 fagot of Herbs
1 Onion
1 Carrot
1 spoonful Vinegar
Pepper and Salt--1d.
Total Cost--1s. 81/2 d.
Time--One Hour and a Half
Clean the eels, cut them into pieces 2 inches long; put them in
cold water well seasoned with salt, 2 dozen peppercorns and the
vegetables, and a spoonful of vinegar. Bring to the boil, and skim
well; then boil steadily for an hour, or longer if the eels are large.
Take out the fish, slip out the bones, and cut the meat into small
pieces. Put back the bones and boil the liquor quickly without the lid
for half an hour, then strain off.
Dissolve the gelatine in a little cold water or gravy and stir in. If a
very special dish is desired, the liquor can be clarified with the
white of an egg in the same way as jelly. Rinse a mould in cold water,
arrange in it the pieces of eel and a hard boiled egg cut into slices
with a few sprigs of parsley. Strain the liquor over and stand away
till cold. Turn out and serve with a salad.
Source:
The Art of Living in Australia
