London-style Stewed Eels is a traditional English recipe for a classic dish of eels stewed in vinegared butter that are served in soup plates with bread and butter. The full recipe is presented here and I hope you enjoy this classic British version of: London-style Stewed Eels.
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.
Cut the eels into 5cm lengths then place in a pan with the butter. Season to taste with salt, black pepper and vinegar then bring to a simmer and cook, covered, for about 20 minutes, or until the eels are tender.
To serve, divide between soup plates and accompany with bread and butter.
