Boiled Eels
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 4 small eels
- sufficient water to cover them
- a large bunch of parsley
Instructions
- Choose small eels for boiling;
- put them in a stewpan with the parsley, and just sufficient water to cover them;
- simmer till tender.
- Take them out, pour a little parsley and butter over them, and serve some in a tureen.