Elys in Brewet (Eels in Bruet) is a traditional Medieval recipe for a classic dish of eels that are prepared, sliced and cooked in a wine and spice sauce flavoured with spices and thickened with breadcrumbs. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Eels in Bruet (Elys in Brewet).
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Original Recipe
Elys in breweꞇ
(from A Forme of Cury)
Ꞇe cɼuſtꝯ of breꝺe +̅ wyne +̅ mae a lyrꝯ · ꝺo þꝯꞇo oynos y mynced · pouꝺo ꝫ̅ꝫ̅ · +̅ canel · +̅ a liꞇul waꞇꝯ +̅ wyne þꞇ [· loe] þꞇ iꞇ be y ſtepeꝺ · ꝺo þꝯꞇo alꞇ · eɼf þyn eelys +̅ ſeeþ ē wel ·
Translation
Eels in Bruet
Take breadcrumbs and wine and mix together then add minced onions, powdered ginger and cinnamon and a little water and wine. Ensure that it is steeped then season with salt. Slice your eels and boil them thoroughly and serve them forth.
Modern Redaction
Ingredients:
2 eels
6 tbsp breadcrumbs
100ml white wine
1 onion, finely minced
1/2 tsp ground ginger
1/2 tsp ground cinnamon
100ml water
100ml white wine
salt, to taste
Method:
Begin by preparing the eels. To skin and gut, hold it down by the head on a solid work surface with a towel (an eel is very slippery). With a sharp knife, make an incision around the neck, just below the head. The thick filmy skin will separate. Grip the skin with a pair of pliers, and pull it down the length of the eel to the tail and cut it off. Make a slit down the length of the stomach and pull out the innards. Rinse the eel well under cold running water then cut into pieces.
In a bowl, combine the breadcrumbs, white wine, minced onion, ginger and cinnamon. Set aside for 10 minutes then pour into a pan and add the eel pieces. Season to taste with salt then add the wine and water. Bring to a boil, reduce to a simmer then cover and cook for about 20 minutes, or until the eel pieces are tender.
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