Casserole of eels
1 Batch
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Eel |
| Salted water | ||
| ½ | cup | Flour |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¼ | cup | Butter |
| 12 | smalls | Peeled onions |
| 1 | Bay leaf | |
| 2 | cups | Water |
| 1 | cup | Mushrooms |
| 1 | HUNT, David, ed. | |
| ISBN 0-7858-0707-1 | ||
Skin and clean the eel thoroughly and cut into 3 inch pieces. Soak in cold salted water for 1 hour. Drain and pat dry. Sprinkle with salt and pepper. Then brown in melted butter. Put eel in a casserole dish and add onions, bay leaf and water. Cover and bake at 350F. for 35 minutes. Add mushrooms and cook for another 25 minutes.
MM Format by John Hartman Indianapolis, IN
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