Collared Eels
archive.org
3 of 10 items checked · 6 aisles
Produce
- Checked by You
Dairy & Eggs
- Checked by You
Oils & Vinegars
Pantry / Durable
Spices & Seasoning
- Checked by You
Archive recipe
A historic Australian dish of eels, egg, gelatine, fagot of herbs and onion. Adapted from Collared Eels, from The Art of Living in Australia (1893).
Adapted from Collared Eels, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/collared-eels.md.
The dish
3 of 10 items checked
archive.org
3 of 10 items checked · 6 aisles
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
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
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
Adapted from Open Recipe Archive · The Art of Living in Australia (1893; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)