Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

COLLARED EELS.

Skin and bone the eels; season them with mace, chopped eschalots, pepper, salt and pimento. Roll up the whole, and tie it firmly with tape; put it in a stew-pan with a pint of veal stock, half pint of white wine, and half as much vinegar; and let them simmer till done. Then put them into a dish; skim off the fat, and season with salt. Clear the liquor by simmering it a few minutes, with the white of two eggs, and pass it through a cloth: after which boil it till it becomes a thick jelly when cold. Then take the tape from the eels, and pour the liquid transparent jelly over the fish.