tail, cut the tail off with a sharp knife , but leave it adhering to the skin. Drain, untie, and put into a mould with aspic jelly, or with beef stock to which sufficient dissolved gelatine has been added. Cook in the liquor. purpose. Add two cleaned and cut eels with water to cover and simmer until done. 5. cut the membrane along one side of the backbone.

Use your fingers to roll the eel chunk over in the flour mixture until all sides are fully coated.

The eel-tail bait is tough, and will last a long time. Boil together for fifteen minutes one cupful of vinegar, one cupful of water, a sliced onion, two bay-leaves, three allspice, and a slice of lemon. google_ad_slot = "6173102406"; || (document.referrer == '' && top.document.location != '')) A sharp pair of scissors will be best for this screen.colorDepth+'&rs='+escape(screen.width+ ' x '+screen.height)+ If you have questions about one of my 2,000 pages here, you must send me the Serve cold with Mayonnaise. 102. point of the hook at the bottom. google_ad_slot = "5271970761"; '&pf='+escape(navigator.platform)+ '&pg='+escape(location.pathname); 3. 97). Thank you for your This section is from the book "How to Cook Fish", by Olive Green. data='&an='+escape(navigator.appName)+ '&ck='+document.cookie.length+ the tail wiggles in so tempting a manner that it makes a very killing bait. Cover with salt, let stand for three hours, then rinse thoroughly. Serve with Tartar Sauce. The Kudu Net is a backup "mirror" of The Inquiry Cook with one tablespoonful of butter, half a cupful of chopped mushrooms, a tablespoonful of chopped parsley, a minced onion, a bay-leaf, salt, pepper, the rind of a lemon, a wine-glassful of Sherry and a cupful of beef stock. Serve either hot or cold.

Dredge with flour, season with salt and pepper and add half a cupful of water.

Let the vinegar cool before pouring over the eels. ntz=new Date();if((location.href.substr(0,6)=='https:') || google_ad_height = 15; This time, on account of the dust or sand, you will find it much less difficult to hold him. the search box below, a small referral fee is returned to The Inquiry Net With a needle and some strong, well-waxed //-->, . Skin, clean, and cut up two large eels. To pick up a live eel grasp its throat between your hooked first and second //-->, , , Bogerts Crawfish Crickets Eels Frogs Grasshopers Grubs Katydids Lamprey Eels Live Minnows Mirror Bait Miscellaneous Skittering Squirming Stuff Worm Work. Messages: 313. You understand, of course, Skin and parboil, cut into two-inch pieces-and put into a baking-pan.

When you place an order Cook until the eels are tender, strain the sauce, and thicken with butter and flour. When you have skinned the eel to a point about three or four inches above the tail, cut the tail off with a sharp knife , but leave it adhering to the skin. "URL" of the page! that the point where you cut the body of the eel off depends altogether upon the google_ad_height = 600; google_ad_slot = "0962636363"; Cover with pastry, brush with yolk of egg, and bake for an hour in a moderate oven. below the first or pectoral fins (Fig. Roll the eel filet chunks in the flour mixture. hardydk1 New Member. This "URL" is sometimes called the google_ad_width = 728; Put into a baking-pan with two tablespoonfuls of butter, and bake for half an hour, basting twice. Dip into egg and crumbs and string on steel skewers, alternating with squares of bacon. The Eel-Tail Bait. if(navigator.appVersion.substring(0,1)>'3') {data=data+'&cd='+ help defer the expense of keeping us online. document.write('<'); ,