Heart to Hearth Cookery

Too Stew Eals

For those of you who know me, my standing holding an eel is a courageous feat!  I have had a phobia about eels since childhood.  I am fascinated by the mysteries of the eel and find them a most interesting  fish-from a distance!  In this picture, I am focusing on the eel bones as they seem not to be found in the faunal remains studied by zooarchaeologists.  With this eel, I prepared Guliema Penn’s receipt-Too Stew Eals as at the sunn in fish Street London.  The eel was cleaned and skinned (not an easy job) and cut into peces.  The pieces were placed in a kettle with as much wine as will cover them and a quarter of a pint of vinegar was added.  Onions, parsley and sorrel were chopped together and added to the kettle with some anchovies and a Rase of ginger.  When done, the appearance was as if tiny salmon steaks were floating in the wine-vinegar and the bones were so soft to be easily consumed.

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