Bulitsikov's eels
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Eels |
| 4 | eaches | Onions sliced thin |
| 4 | cups | Potatos sliced thin |
| ¼ | pounds | Salt pork diced |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| ¼ | cup | Flour, all-purpose hot water |
Directions
Make a layer of onions and potatos on the bottom of a large heavy pot. Mix the sal, pepper, & flour together, set aside. Slice the eels into small pieces and make alayer on top of the potatos and onions.
Sprinkle each layer with the salt-flour mixture. Continue layereing until all ingredients are used. Be sure the top layer is of potatos & onions. Fry the diced salt pork until browned and then pour the pork and the resulting grease over the top layer. Add hot water until it almost covers the top layer. Cover tightly, simmer for 55 minutes or until done. Serve hot. Origin: Grigori K. Bulitsikov, Kaliningrad-Russia, 1994 Translated, converted, and typed by Don Houston