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STEWED EELS À L'ALLEMANDE

Breakfast, Luncheon and Tea
By Marion Harland [Mary Virginia Terhune] (1875)
 

INGREDIENTS

• 1 cup of boiling water.

• 1 cup rather weak vinegar.

• 1 small onion, chopped fine.

• A pinch of cayenne pepper.

• 1/2 saltspoonful mace.

• 1 saltspoonful salt.

• About 2 pounds of eels.

• 3 table-spoonfuls melted butter.

• Chopped parsley to taste.
 

DIRECTIONS

Make a liquor in which to boil the eels, of the vinegar, water, onion, pepper, salt and mace.

Boil--closely covered--fifteen minutes, when strain and put in the eels, which should be cleaned carefully and cut into pieces less than a finger long.

Boil gently nearly an hour.

Take them up, drain dry, and put into a sauce made of melted butter and chopped parsley.

Set the vessel containing them in another of hot water, and bring eels and sauce to the boiling point, then serve in a deep dish.
 

The complete 'Breakfast, Luncheon and Tea' may be found on the Michigan State University website:  'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/