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Books Books 1 - 9 of 9 on Do as above ; but stew two hours, and add a onion and pepper-corns : salt to taste.....  
" Do as above ; but stew two hours, and add a onion and pepper-corns : salt to taste. Collared Eel. — Bone a large eel, but do not skin it : mix pepper, salt, mace, allspice, and a clove or two, in the finest powder, and rub over the whole inside ; roll... "
Tried and approved recipes. By a lady - Page 15
by Tried and approved recipes - 1878
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The young woman's companion; or, Female instructor [by J.A. Stewart].

J A. Stewart - 1814
...finest powder, and rub.over the whole inside; roll it tight, and biod with* coarse tape. Boil in . wilt and; water till enough, then add vinegar, and when cold keep the collar in pickle. Stt've jt either whole or in slices. Chopped sage, parsley^ and a little ilivni; , knotted marjoram,...
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The young woman's companion; or, Female instructor [by J.A. Stewart].

J A. Stewart - 1814
...allspice, and a clove or two, in the finest pow4erj afid rub over the whole inside; roll it tight, ami bind with a coarse tape. Boil in salt and water till enough, theti add vinegar, and when cold keep the collar in pickle. Serve it either whole or in slices. Chopped...
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A New System of Domestic Cookery: Formed Upon Principles of Economy and ...

Maria Eliza Ketelby Rundell - Cookery - 1824 - 449 pages
...as above ; but stew two hours, and add an onion and peppercorns : salt to taste. Collared Eel. Bone a large eel, but do not skin it : mix pepper, salt,...; roll it tight, and bind with a coarse tape. Boil it in salt and water, and two bay-leaves, till enough, then add vinegar, and when cold keep the collar...
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Irving's 1000 Receipts, Or, Modern & Domestic Cookery: A, a [sic] Complete ...

Lucretia Irving - Cookery for the sick - 1852 - 216 pages
...salt to taste. Collared Eel. Bone a large eel, but do not skin it ; mix pepper, salt, mace, alspice, and a clove or two, in the finest powder, and rub...then add vinegar, and when cold keep the collar in picile. Serve it either whole or in slices. Chopped sage, parsley, and a little thyme, knotted marjorum,...
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A manual of domestic economy: suited to families spending from £100 to £1000 ...

John Henry Walsh - Home economics - 1856 - 736 pages
...but do not skin it ; mix pepper, salt, mace, allspice, and я clove or two, In the finest powiipr, and rub over the whole inside ; roll it tight and bind with a coarse tape; boil In salt nnd water till done, then adit vinegar, and when cold keep t lie collarín pickle. Serve It cither...
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The English cookery book, receipts collected by a committee of ladies, and ...

English cookery book - 1859
...chopped parsley and butter for sauce. Time required, from ten to fifteen minutes. 133. To COLLAR.— Bone a large eel, but do not skin it ; mix pepper. salt,...bind with a coarse tape ; boil in salt and water till done, then add vinegar, and when cold keep the collar in pickle. Serve it either whole or in slices....
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Mrs. Rundell's Domestic cookery

Maria Eliza Rundell - 1859
...above ; but stew two hours, and add a onion and pepper-corns : salt to taste. Collared Eel. — Bone a large eel, but do not skin it : mix pepper, salt,...bind with a coarse tape. Boil in salt and water till done, then add vinegar, and when cold keep the collar in pickle. Serve it either whole or in slices....
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Things a lady would like to know concerning domestic management and expenditure

Henry Southgate - 1875
...VEGETABLES. 1. Collared Eel. — Bone a large eel, but do not skin it ; mix mace, allspice, pepper, salt, and a clove or two in the finest powder, and rub over the whole inside ; roll it tight, and bind it with a coarse tape. Boil in salt and water till done, then add vinegar, and when cold keep the collar...
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Brains and Brawn... Trotters and Tripe

1001 Cooks - Cooking - 2007 - 212 pages
...for sauce. COLLARED EELS. —Bone a large eel, but do not skin it; mix pepper, salt, mace, pimento, and a clove or two, in the finest powder, and rub over the whole inside; roll it tight, and bind it with a tape. Boil it in salt and water till done; then add vinegar, and, when cold, keep the collar...
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